Boil 2 pounds chicken breasts or thighs with 1/2 onion, 2 garlic cloves, and salt until cooked
Shred the chicken and set aside
Slice 1 large onion thinly
Heat 2 tablespoons oil in a skillet
Cook the onion until soft and lightly browned
Blend 4 tomatoes, 2 chipotle peppers in adobo, 2 garlic cloves, 1/2 teaspoon oregano, 1/2 teaspoon cumin, and a little salt
Pour the blended sauce into the skillet with the onions
Simmer the sauce for 10 minutes
Add the shredded chicken to the sauce
Stir and cook for 5 to 10 minutes until well coated
Taste and adjust salt if needed
Serve with tortillas, tostadas, rice, or beans