INGREDIENTS
2
dried chipotle chiles, stems and seeds removed, diced (I use scissors for both.)
3
large garlic cloves, minced
2 1/2 tsp
chili powder
1 1/2 tsp
toasted cumin seeds, freshly ground
2 cups
chicken broth
3 cups
tomato sauce
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1 tbsp
vegetable oil
1 lb
boneless, skinless chicken breasts or thighs, cubed
1 1/2 cups
diced onion
kosher salt
1
large clove garlic, minced
1 tsp
dried oregano
12
(6-inch) corn tortillas
3 cups
shredded queso fresco
Nonstick cooking spray