Ingredients

For sauce:
2 Dried chipotle chiles, stems and seeds removed, diced
3 Large garlic cloves, minced
2 1/2 teaspoons Chili powder
1 1/2 teaspoons Toasted cumin seeds, freshly ground
2 cups Chicken broth
3 cups Tomato sauce
1/2 teaspoon Kosher salt
1/4 teaspoon Freshly ground black pepper
For filling:
1 tablespoon Vegetable oil
1 pound Boneless, skinless chicken breasts or thighs, cubed
1 1/2 cups Diced onion
Pinch kosher salt
1 Large clove garlic, minced
1 teaspoon Dried oregano
12 (6-inch) corn tortillas
3 cups Shredded queso fresco or Monterey Jack
Nonstick cooking spray

Description

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