INGREDIENTS
1 tbsp
oil (I used avocado)
1
medium red onion (diced)
3 cloves
garlic (minced)
14 1/2 oz
can diced tomatoes (with liquid)
4 tbsp
chipotle in adobo (minced)
2 cups
shredded cooked chicken (white & dark meat)
4
green onions (thinly sliced)
1 handful
cilantro (roughly chopped)
6
large flour tortillas
24 oz
mexican blend cheese (shredded (sharp cheddar, monterey jack, asadero, queso blanco, etc.))
Serve with sour cream (lime, cilantro, avocado, etc.)