Tacos, Enchiladas, Tamales, Tostadas

6 to 8 servings

• 1 small white onion, thinly sliced
• 1 tablespoon vegetable or olive oil
• 1 jar (16 ounces) Frontera Chipotle Salsa
• 1 can (15 ounces) diced tomatoes
• 1 tablespoon vinegar, preferably cider vinegar
• 4 cups (loosely packed) coarsely shredded, cooked chicken
• Salt, about 1 teaspoon
• About 24 hearty Frontera Thick and Crunchy Tortilla chips
• 1 ripe avocado, peeled, pitted and diced
• 3 to 4 tablespoons finely grated Mexican queso añejo, Parmesan or Romano
• Chopped cilantro, for garnish

1. In a large skillet, cook the onion in the oil over medium heat until crisp-tender and just beginning to brown, about 5 minutes. Stir in the salsa, tomatoes with their juice and the vinegar.  Simmer, stirring regularly until quite thick, about 5 minutes.  Stir in the chicken, cool, then taste and season with salt.
2. Arrange 24 thick tortilla chips on one or more serving platters.  Top each with a heaping tablespoon of the chicken tinga, a few pieces of avocado, a sprinkling of cheese and cilantro, and they’re ready to pass around.