Thinly slice 2/3 of onion. Very finely chop remaining 1/3 of onion and set aside.

In a deep 12" skillet, heat oil over medium. Add sliced onion. Cook until tender, stirring occasionally, 10 to 12 minutes. Add garlic and oregano. Cook until garlic is fragrant, stirring often, 30 seconds. Stir in tomato puree, chipotle peppers and bay leaf. Bring to a boil over high.

Season chicken with salt. Add to skillet, turning to coat in sauce. Return tomato mixture to a boil. Reduce heat to a simmer and cook, covered, until chicken is cooked through (165 degrees F), turning chicken halfway through, 20 minutes.

Remove skillet from heat. Remove and discard bay leaf. Transfer chicken to a cutting board. Let stand until cool enough to handle. Using forks, shred chicken and return to skillet over medium heat. Cook until tomato mixture thickens and chicken is well coated, 5 minutes, stirring occasionally. Season with salt and pepper to taste.

Warm tortillas according to package directions. Serve chicken in tortillas. Garnish with reserved onions and cilantro. Serve with lime wedges.

Source: Hannaford fresh Magazine, May June 2025