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Ingredients
  • 2 Tbsp. extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 1 medium red onion, chopped, divided
  • 1 Tbsp. achiote paste or tomato paste
  • 8 ancho chiles, stemmed, seeded
  • 1 chipotle chile in adobo, chopped (or 1 Tbsp. adobo sauce to keep things mild)
  • 3 cups low-sodium chicken stock
  • 1 tsp. ground cumin
  • Kosher salt
  • 1 rotisserie chicken, meat pulled from bones and shredded
  • 2 10-oz. bags frozen corn, thawed, drained
  • 1 poblano chile, stemmed, seeded, chopped
  • 8 oz. finely grated Cotija cheese (about 2½ cups), divided
  • Nonstick vegetable oil spray
  • 2 8-oz. bags tortilla chips, divided
  • 2 lb. sharp cheddar cheese, shredded, divided
  • Thinly sliced radishes, cilantro leaves, and pickled jalapeños (for serving)
  • Toppings
  • Sour cream
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