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1
Preheat oven to 350 degrees.
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2
Place chicken thighs in a medium-sized bowl and drizzle with 1 tablespoon of olive oil.
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3
Season the chicken with cumin, chili powder, coriander, salt and pepper.
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4
Give the chicken a good rub and season evenly.
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5
In a hot Dutch oven or heavy pot, heat 1 tablespoon of olive oil at a medium-high heat.
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6
Add onions and garlic to the pot and cook for a few minutes until onions and garlic begin to become translucent.
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7
Add seasoned chicken to the pot and brown evenly on all sides, about 5 to 7 minutes.
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8
Once the chicken is nice and brown, add the diced tomatoes, salsas, cilantro and lime juice.
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9
(You can also toss in a chipotle pepper if you want to turn up the heat.)
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10
Stir and bring to a simmer.
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11
Once it comes to a simmer, lower heat to medium and cover.
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12
Cook for about 20 minutes.
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13
Transfer chicken to a plate, remove bones, then use two forks to shred the chicken.
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14
If it is easier, you can wait for the chicken to cool and pull the chicken with your fingers.
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15
Return shredded chicken to the pot and reheat.
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16
To assemble, take a 4x4 square pan.
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17
Start with a layer of half of the tortilla chips, then half of the chicken, followed by 1 cup of Mexican blend cheese.
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18
Repeat.
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19
You want to finish with chicken and cheese on top, then sprinkle with queso fresco.
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20
Bake in the oven at 350 degrees for 20 minutes.
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21
When done, serve immediately and garnish with chopped cilantro and avocado.
