INGREDIENTS
10
corn tortillas, divided
3 tbsp
vegetable oil
1
rotisserie chicken, broken up into chunky shreds (about 4 cups
1
large onion, chopped
4 cloves
garlic, choppped
2 tsp
ground cumin
1 tsp
salt
1/2 tsp
chipotle chile powder
8 cups
chicken stock, divided
1 15 ounce can
diced tomatoes
1
(15-16 ounces) can black beans, drained and rinsed
1 4 ounce can
whole green chiles, diced
1 cup
corn
2 cups
red salsa
1 8 ounce package
cream cheese, softened and cut into chunks
4 tbsp
chopped fresh cilantro