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Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally.
Add in the garlic and cook for 30 seconds more.
Stir in the chipotles, oregano, and cumin, and toast for 1 minute.
Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.