Chipotle Chicken Street Tacos

Ingredients

• 2 teaspoon olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 cup canned crushed tomatoes
• 1/4 cup reduced-sodium chicken broth
• 2 teaspoon minced canned chipotle chile, or to taste
• 1 package GoodHeart Classic Diced Roasted Chicken Thighs
• 16 (6-inch) corn tortillas, warmed
• 16 (6-inch) corn tortillas, warmed
• 1/2 cup crumbled cotija cheese
• Lime wedges
• Toppings: shredded green cabbage, sliced radishes, fresh cilantro leaves, sliced jalapeños

Instructions

1. Heat the oil in a medium nonstick skillet over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic, cumin, oregano, and salt and cook, stirring constantly until fragrant, 30 seconds.
2. Add the tomatoes, broth, chipotles, and chicken and cook, stirring occasionally, until chicken is heated through, about 3 minutes.
3. Place two tortillas on top of each other and spoon the chicken mixture evenly into the layered tortillas. Sprinkle evenly with cotija. Serve with lime wedges and desired toppings.
4. Place two tortillas on top of each other and spoon the chicken mixture evenly into the layered tortillas. Sprinkle evenly with cotija. Serve with lime wedges and desired toppings.