INGREDIENTS
1/2 cup
chopped onion
1 tbsp
olive oil
1/2 tsp
cumin seeds
1/2 tsp
dried oregano
1
to 2 canned chipotle chilies, chopped
2 tbsp
tomato paste
1 tbsp
white wine vinegar
2 cups
bite-size shreds skinned cooked chicken (see notes)
24
corn tortilla chips (2 3/4 in. wide)
1 1/2 cups
shredded jack cheese (6 oz.)
Cilantro-Avocado Crema (recipe follows)
24
fresh cilantro leaves