INGREDIENTS
2 tbsp
extra-virgin olive oil, divided
1
medium sweet onion, chopped
1
poblano pepper, chopped
1/2 tsp
chipotle chile powder
1/2 tsp
dried oregano
1
10- ounce can enchilada sauce
1
16- ounce jar of your favorite high-quality roasted red salsa
2 lb
boneless, skinless chicken breasts
vegetable oil, for lightly frying tortillas
8
flour tortillas, soft taco size
2 cups
shredded mexican-blend cheese
6
jalapenos
1/4 cup
chopped cilantro
1
avocado, diced
sour cream