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"One of my favorite nights of the week is Mexican night," says Rach. This super-tasty, cheesy Mexican-inspired casserole, which she calls a "taco-sagna" (a cross between a taco and lasagna), is a fun, crowd-pleasing go-to. You can also make it ahead, it's easy to scale up for bigger groups AND it comes together really quickly. What's not to love?!
Heat oil in large skillet over medium heat, add onions and salt and soften 5 minutes. Add garlic, oregano, cumin and chipotle paste and stir 2 minutes more. Add tomatoes and stock and bring to a simmer.
Char all the tortillas in a hot cast-iron skillet or char over flame on gas burner stove. Turn 4 tortillas in the sauce and set aside. Add the chicken to remaining sauce.
In a round or square 2 ½-quart casserole, make a layer of 4 charred tortillas. Add half the Tinga to the casserole and layer in 4 tortillas and half the cheese. Add remaining Tinga and top with tortillas that were turned in sauce and with remaining cheese. Bake until brown and bubbly on top. Let stand 10 minutes, garnish with cilantro and scallions, then cut and serve.