4 cups shredded and cooked boneless, skinless chicken breasts or thighs (about 1 lb.)
1 can (15 oz.) tomato sauce
1 Tbsp. chipotle peppers in adobo sauce
1 Tbsp. Knorr® Chicken flavor Bouillon
8 corn tortillas
additional vegetable oil for frying tortillas
Heat oil in a large skillet over medium-high heat and cook onion with mushrooms until onion is tender, about 6 minutes, stirring occasionally. Stir in remaining ingredients. Reduce heat and simmer covered until heated through, about 10 minutes, stirring occasionally.
Meanwhile, heat additional oil in a large deep skillet and fry tortillas, one at a time, about 1 minute or until golden and crisp. Drain on paper towels.
Arrange fried tortillas on a serving platter and top with chicken mixture. Garnish with crumbled cheese and sour cream.