INGREDIENTS
2
avocados
1/4 cup
chicken stock
1
chipotle peppers in adobo
10 6-inches
corn tortillas
3 servings
cotija cheese
3/4 cup
fire-roasted tomatoes
1/4 cup
fresh cilantro
2 cloves
garlic
1/2 tsp
ground cumin
1/2 tsp
kosher salt
1
lime
1 tbsp
olive oil
1 tsp
oregano
1/2 cup
red onion
3 cups
shredded chicken
1 cup
sweet onion