12 corn tortillas
All-natural vegetable or olive oil cooking spray
3 to 4 tablespoons corn oil
2 tablespoons mild to medium-heat chili powder, such as ancho or a blend (a couple of scant palmfuls)
1 tablespoon ground cumin (about a palmful)
2 to 3 cloves garlic, chopped
2 fresh bay leaves
1 large onion, chopped
Handful fresh cilantro leaves, roughly chopped
Freshly ground black pepper
1 quart chicken stock
One 14-ounce can diced tomatoes with green chiles or 1 can diced tomatoes mixed with one 4-ounce can chopped green chiles
4 pieces boneless, skinless chicken breasts
2 ripe avocados
2 large jalapeno peppers, seeded and chopped, for serving
1 small red onion, finely chopped, for serving
Queso fresco, crumbled, for serving
Sour cream, for serving
Cool and store for a make-ahead meal. Bring to room temperature before reheating over medium heat.
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