1 tablespoon olive oil

2 cups shredded chicken breast

1 cup chopped onion

1 cup shredded dark meat chicken

2 garlic cloves, minced

1/4 teaspoon kosher salt

1 tablespoon fresh oregano

8 (6­inch) corn tortillas, warmed

1/2 teaspoon ground cumin

1/4 cup reduced­-fat sour cream

1 small chipotle chile, canned in adobo

1/2 cup cilantro

3/4 cup chopped tomato

1 ripe peeled avocado, sliced

1/4 cup unsalted chicken stock

1 ounce queso fresco, crumbled

1 tablespoon adobo sauce

4 lime wedges

Heat oil in a large skillet over medium heat

Add onion and garlic and sauté 4 minutes

Add oregano, cumin, and chipotle chile and cook 1 minute

Add tomato, stock, and adobo and 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) and blend until smooth

Return sauce to pan over low heat. Add chicken and salt and cook 1 minute

Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.