INGREDIENTS:
1/4 cup extra-virgin olive oil, plus extra for pan

12 ounces fideos 

1 medium onion, chopped

1 cube or 2 tablespoons of Basic Sofrito

4 cloves garlic, minced

1 teaspoon ground coriander

1 teaspoon dried oregano, crushed

1 teaspoon chili powder (optional)

1 teaspoon cumin, ground

1 bay leaf

1 1/2 cups canned fire roasted crushed or diced tomatoes

1 to 2 chipotles in adobo sauce or hot peppers of your choice, minced (optional)

2 cups chicken broth

1 teaspoon salt

Freshly ground black pepper

2 cups of any combination of shredded and/or smoked poultry, red meat and/or seafood (optional)

1 cup your favorite grated or powdered cheese 

DIRECTIONS:

• Preheat oven to 375 degrees F. 
• Brush 9" square baking dish with oil.
• Heat olive oil in large skillet over medium heat. 
• Add fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. 
• Transfer bundles and any broken pieces to a plate. 
• Add onion to skillet stirring occasionally, until golden brown, about 8 minutes.
• Add sofrito and stir 2 minutes until fragrant.
• Stir in garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. 
• Addtomatoes along with juices.
• Add chipotles, increase heat to high, and cook until thickened, about 2 minutes. 
• Stir in broth, fideos, salt, and pepper, to taste.
• Bring to boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes.
• Stir in meats of choice. 
• Remove bay leaf.
• Transfer mixture to baking dish, sprinkle cheese over top, cover loosely with foil.
• Bake until cheese melts and casserole is hot through, about 20 minutes.

BUEN PROVECHO!