1-: First, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 cup of roughly chopped sweet onion and sauté for about 4 minutes until it’s tender and aromatic.

2-: Next, toss in 2 minced garlic cloves and cook for just 30 seconds to bring out that garlicky goodness without burning it.

3-: Then, stir in 1 to 2 chopped chipotle peppers, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin; let them toast for 1 minute to release their flavors.

4-: Now, add 3/4 cup crushed fire-roasted tomatoes, 1/4 cup chicken stock, and 1/2 teaspoon kosher salt. Bring this mixture to a simmer and cook for 7 minutes, letting the sauce thicken up nicely.

5-: After that, blend the tomato mixture until it’s smooth this step makes the sauce extra silky and coats the chicken perfectly.

6-: Return the sauce to the pan on low heat, mix in 3 cups of shredded cooked chicken, and cook for another 5 minutes. Taste and adjust the salt as needed for your preference.

7-: Finally, prepare your 10 corn tortillas by charring the edges over an open flame or heating them in a pan, then cover with a towel to steam. Assemble by adding the chicken to the tortillas and topping with sliced avocados, chopped cilantro, diced red onion, crumbled cotija cheese, and a squeeze of lime.