INGREDIENTS
1 tbsp
olive oil
1 1/2 lb
boneless, skinless chicken thighs
1
yellow onion, small dice
2 cloves
garlic, roughly chopped
1
large tomatillo, husk removed, rinsed, and roughly chopped
1/2 tsp
oregano
1/4 tsp
ground cumin
1 14.5 ounce can
fire-roasted tomatoes
2 tbsp
roughly chopped chipotles plus 2 tablespoons adobo sauce
1/2 cup
low-sodium chicken stock
1
bay leaf
Kosher salt
1
package small Old El Paso Tortillas, fried
1 cup
refried black beans
1 cup
finely shredded cabbage
freshly shredded Monterey jack cheese
1
avocado, thinly sliced
1 cup
pico de gallo
2
scallions, sliced
fresh cilantro
lime wedges
thinly sliced jalapeños