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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

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