A bit like a cross between enchiladas and nachos, this version of the easy Mexican dish features healthier baked (not fried) corn tortillas bathed in a spicy chipotle-tomato sauce. Then top individual portions to your heart's delight to make them vegan, vegetarian, or carnivorous!
For the baked tortilla chips:
126-inch corn tortillas
Couple pinches kosher salt
For the sauce:
128-ounce can whole or diced tomatoes (fire-roasted are tastiest)
1/2medium yellow oniondiced (about 1/2 cup)
2medium cloves garlicroughly chopped
1chipotle pepper in adobo sauceseeds removed (unless you want them REALLY spicy then leave them)
2teaspoonsadobo saucefrom the can of chipotles
1/4teaspoonkosher saltplus more to taste
1/8teaspoonfreshly ground black pepperplus more to taste
1tablespoonolive oilnot extra virgin
1/2 - 1cupwater or vegetable brothif needed
For the vegans
Sliced sweet or red onion
For the vegetarians
All the vegan toppings +
Shredded medium cheddar
For the omnivores
All the vegan & vegetarian toppings +
Cubed cooked chicken or shredded chicken
Preheat oven to 400 degrees Fahrenheit. Brush tortillas on one side with olive oil, then stack them. Cut the stack into 6 or 8 wedges (your preference). Lay in a single layer on two large baking sheets and sprinkle with a little kosher salt. Bake until crisp, turning them over about 3/4 of the way through the cooking time, 8-10 minutes. Remove from oven and set aside.
Meanwhile, make the sauce. Place tomatoes, onion, garlic, chipotle pepper, adobo sauce, smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper in the pitcher of a blender. Puree until smooth.
Set a large skillet over medium heat. Add the 1 tablespoon olive oil. When hot, pour in the sauce and stir. Cook, stirring occasionally, until bubbling and darker, about 10 minutes. Reduce heat to a simmer and cook, stirring occasionally, until the sauce coats the front and back of the spoon, about 10 minutes more. If the sauce seems too thick (it should be about the consistency of canned tomato sauce), add a splash of water or vegetable broth until it reaches the right consistency.
Stir in the tortillas. Taste and add additional salt and pepper if desired. Spoon onto plates and top with assorted toppings to customize them however you like!