Step 1

In a medium saucepan, heat olive oil over medium heat.  Cook for 4-5 minutes until onion begins to soften.  Add tomatoes, chipotle chilies, garlic salt, and cumin.  Simmer for 6-7 minutes.

Step 2

Transfer the tomato mixture to a blender and blend the tomato mixture in a blender just until pureed. Return to pan and toss with shredded chicken. Check for seasoning and add salt, if needed.

Step 3

Warm the corn tortillas. Fill corn tortillas with chipotle chicken and top with Mexican cotija cheese, cilantro, and avocado. A sprinkle of lime adds a fresh flavor. May use guacamole instead for more robust flavor.