Heat oven to 375°F.
Cut onion and bell peppers into even slices place in large bowl; sprinkle with 2 tsps. Oaxacan Adobo; drizzle with 2 tbsp. oil.
Dice tomatoes and put in bowl with onion and peppers.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with salt and 2 tsps. Oaxacan Adobo; drizzle with 2 tbsp. oil. Stir until combined and pieces are coated.
Place vegetables and chicken into baking dish.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Mash avocado.
Spoon small amount of mashed avocado, chicken and veggies onto each tortilla.
Servings 0