2 cups shredded Monterey Jack or queso Chihuahua

1/4 cup very finely chopped red onion, well rinsed

1/3 chopped fresh cilantro leaves

1 cup crumbled queso fresco or goat cheese

1 or 2 small ripe avocados, halved, pitted, flesh diced

Sliced pickled jalapenos, optional

2 or 3 limes, cut into wedges

1. Heat 1 tablespoon of the oil over medium heat in a small saucepan. Add 1/2 of the red onion; cook and stir until softened, about 4 minutes. Stir in garlic; cook 1 minute. Stir in tomato sauce, broth, chili powder, cumin, 1/2 teaspoon salt and the oregano. Simmer, stirring often, until thickened, 10 to 15 minutes. Remove from heat.

2. Meanwhile, cut chicken thighs into 1/2-inch pieces. Put chorizo and remaining chopped red onion into a large nonstick skillet over medium heat. Cook, chopping chorizo into small pieces, about 10 minutes. Stir in chicken. Cook and stir until chicken is no longer pink, about 10 minutes. Stir 1 cup of the sauce into the skillet. Simmer over low heat, about 5 minutes. (Mixture can be made up to 2 days in advance; reheat before using.)

3. For assembly and serving, have tortillas and shredded cheese near the cooking surface. Reheat the chicken mixture if necessary. Heat oven to 200 degrees. Set a baking sheet in the oven.

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