Chicken Tinga Tacos

• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon fresh oregano
• 1/2 teaspoon ground cumin
• 1 small chipotle chile, canned in adobo
• 3/4 cup chopped tomato
• 1/4 cup unsalted chicken stock
• 1 tablespoon adobo sauce
• 2 cups shredded chicken breast
• 1 cup shredded dark meat chicken
• 1/4 teaspoon kosher salt
• 8 (6-inch) corn tortillas, warmed
• 1/4 cup reduced-fat sour cream
• 1/2 cup cilantro
• 1 ripe peeled avocado, sliced
• 1 ounce queso fresco, crumbled
• 4 lime wedges

1. Heat oil in a large skillet over medium heat. Add onion and garlic; saute 4 minutes. Add oregano, cumin, and chipotle chile; cook 1 minute. Add tomato, stock, and adobo; bring to a simmer. Cook 7 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel (to avoid splatters); blend until smooth. Return sauce to pan over low heat. Add chicken and salt; cook 1 minute. Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.

olive oil, onion, garlic, fresh oregano, ground cumin, chipotle chile, tomato, adobo sauce, chicken breast, dark meat chicken, kosher salt, corn tortillas, sour cream, cilantro, avocado, queso fresco, lime wedges

Taken from www.myrecipes.com/recipe/chicken-tinga-tacos (may not work)