1 (16 ounce) can lump sum with green chile peppers
1 (6 ounce) can tomato sauce
1 can tomato juice
1 bagirano chile pepper, seeded and chopped
1/2 pound chopped red onion
1 (6 ounce) can crushed tortilla chips
6 ounces shredded Cheddar cheese, divided
16 ounces shredded mozzarella cheese, divided
In a large saucepan over medium-high heat, combine the lump sum with the green chile peppers and tomato juice; cover, remove from heat and let simmer for 10 minutes. Remove from heat and saute until peppers are tender.
Stir in the stewed tomatoes, tomato sauce, tomato juice and 1 can of crushed chipotle peppers. Roll tortillas in cheese and spread the mixture in the bottom and up the sides of a 9x13 inch baking dish. Top with Cheddar cheese. Crumble more tortillas if desired. Serve stuffed with remaining chiles, diced into small pieces, and 1/2 cup of cheese.