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1
In a large sauce pan (one with a lid) over medium heat, and the oil, finely chopped onions and oregano.
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2
Cook until the onions begin to turn brown on the edges and start to caramelize, about 10 15 minutes.
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3
Add the garlic and pepper and saute until fragrant.
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4
Add the juice from the can of tomatoes, 2 chicken breasts and chicken stock.
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5
Add enough stock to just cover the chicken.
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6
Throw on the lid and reduce the heat to low and cook for 10 minutes.
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7
Remove the chicken from the pan and set aside to cool.
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8
Turn the heat back up to medium low and add the can of chopped tomatoes, chipotle peppers, adobo sauce and cinnamon stick.
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9
Simmer for about 15 20 minutes until the sauce has reduced and thickened.
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10
When the chicken has cooled, use two forks to pull apart the meat and shred into bite-sized pieces.
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11
Add the chicken back to the pot, season to taste and let simmer on low another 10 minutes until the chicken is heated through.
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12
Before serving, remember to remove the cinnamon stick!
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13
To serve, warm your tortillas for 30 seconds in the microwave or toast in the oven wrapped in aluminum foil for 10 minutes at 325 degrees F. Spread a thin layer of sour cream on the bottom of each tortilla, top with the chicken, a good sprinkling of cheese and dash of cilantro.
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14
And if you have some limes on hand, a little squeeze of fresh lime juice.
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15
Roll up and eat immediately!
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16
Leftover Tip: IF you have leftovers (which is highly doubtful) this is great the next night served over some brown rice, kind of like a burrito bowl or used for filling for homemade quesadillas.
