Chilaquiles Rojos

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch casserole dish.

Combine drained tomatoes and chipotle chiles in adobo in a blender; puree until smooth.

Heat oil in a large skillet over medium heat. Add onion; cook and stir until onion has softened, about 5 to 7 minutes. Stir in garlic until fragrant; add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.