Chipotle Salsa Baked Chicken

Ingredients

• 1 15-ounce can fire roasted tomatoes
• 1/4 cup chopped red onion
• 1 clove garlic, chopped
• 1/2 cup, packed, chopped fresh cilantro
• 2 chipotle chili peppers in adobo, plus 1 teaspoon adobo sauce
• 1 teaspoon lime juice
• 1 teaspoon kosher salt
• 1 1/2 pound boneless, skinless chicken breasts, trimmed of excess fat, cut into 3-inch wide pieces
• 4 ounces grated or sliced Monterey jack cheese
• Avocados
• More chopped cilantro
• Sour cream
• Corn or flour tortillas
• Rice
• Pasta

Directions

1. To make the salsa, add the tomatoes, red onion, garlic, cilantro, chipotle peppers, adobo, lime juice, and salt to a blender or food processor. Pulse several times, just until the big pieces are gone but the mixture still has some texture.
2. Set your oven to 350 degrees F. Arrange the chicken in a casserole dish that holds all the pieces in a single layer, about 8x10-inches.
3. Spoon the chipotle salsa onto the chicken, then turn the pieces in the dish until sauce covers them on every side.
4. Tent the casserole with aluminum foil, then bake it for 25 minutes, or 30 minutes if you are using thighs. Take off the foil, scatter or lay the cheese over the chicken, and return the dish to the oven, uncovered, for 10 minutes more.
5. Bring it to the table over rice or pasta, or set tortillas alongside, with chopped avocado, extra cilantro, crema fresca, or sour cream.
6. For a stovetop version, warm a little olive oil and sear the chicken pieces, then transfer them out of the pan. Put the onions into that same pan and cook until soft, stir in the garlic and chiles and let them cook a bit longer, then follow with the tomatoes, plus the lime juice, cilantro, and salt. Return the chicken to the pan, turn it in the sauce, bring everything to a low simmer, cover, and cook for 25 minutes. Add the cheese, cover again, and cook for a few more minutes, until the cheese has melted.