Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

• 2 1/2 pounds trimmed, skinless, bone-in chicken thighs

• Kosher salt

• Freshly ground black pepper

• 1 large onion, thinly sliced

• 3 large garlic cloves, minced

• 1 (28-ounce) can diced tomatoes

• 2 canned chipotles in adobo, coarsely chopped

• 1 cup chicken broth

• 24 corn tortillas

• 2 ounces Cotija cheese, crumbled

• Sliced scallions, for garnish

• Chopped cilantro, for garnish