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Ingredients

• 1 stick of Mexican cinnamon, broken up
• 1 teaspoon dried Mexican oregano
• 3 whole cloves
• 4 cups chicken stock
• 1/2 pound chicken breast, chopped into 3/4-inch pieces
• 3 tablespoons fresh lime juice
• Salt
• Vegetable oil
• 4 ounces corn tortillas (about 6), cut into 1 inch strips
• 4 ounces Chihuahua or Monterey Jack cheese
• 1 avocados, peeled and chopped into 1/2 inch pieces
• 1/4 cup cilantro, chopped
• 1/2 lime, sliced thinly

Description

Serious Eats