Step 1

Heat oil in large skillet over medium heat, add onions and salt and soften 5 minutes

Step 2

Add garlic, oregano, cumin and chipotle paste and stir 2 minutes more

Step 3

Add tomatoes and stock and bring to a simmer

Step 4

Listicle: Rachael Ray 14-Inch Nonstick Skillet with Helper Handle Char all the tortillas in a hot cast-iron skillet or char over flame on gas burner stove

Step 5

Turn 4 tortillas in the sauce and set aside

Step 6

Add the chicken to remaining sauce

Step 7

In a round or square 2 ½-quart casserole, make a layer of 4 charred tortillas

Step 8

Add half the Tinga to the casserole and layer in 4 tortillas and half the cheese

Step 9

Add remaining Tinga and top with tortillas that were turned in sauce and with remaining cheese

Step 10

Bake until brown and bubbly on top

Step 11

Let stand 10 minutes, garnish with cilantro and scallions, then cut and serve