Chicken Chilaquiles

Preheat oven to 350 degrees.

Place chicken thighs in a medium-sized bowl and drizzle with 1 tablespoon of olive oil. Season the chicken with cumin, chili powder, coriander, salt and pepper. Give the chicken a good rub and season evenly.

In a hot Dutch oven or heavy pot, heat 1 tablespoon of olive oil at a medium-high heat. Add onions and garlic to the pot and cook for a few minutes until onions and garlic begin to become translucent. Add seasoned chicken to the pot and brown evenly on all sides, about 5 to 7 minutes.

Once the chicken is nice and brown, add the diced tomatoes, salsas, cilantro and lime juice. (You can also toss in a chipotle pepper if you want to turn up the heat.) Stir and bring to a simmer. Once it comes to a simmer, lower heat to medium and cover. Cook for about 20 minutes.

Transfer chicken to a plate, remove bones, then use two forks to shred the chicken. If it is easier, you can wait for the chicken to cool and pull the chicken with your fingers. Return shredded chicken to the pot and reheat.

To assemble, take a 4×4 square pan. Start with a layer of half of the tortilla chips, then half of the chicken, followed by 1 cup of Mexican blend cheese. Repeat. You want to finish with chicken and cheese on top, then sprinkle with queso fresco.

Bake in the oven at 350 degrees for 20 minutes. When done, serve immediately and garnish with chopped cilantro and avocado.