Ingredients

• 1 145 - ounce can diced fire-roasted tomatoes, undrained
  
• 3/4 cup water
  
• 1 medium onion, chopped
  
• 1 chipotle chile pepper in adobo sauce
  
• 1 tablespoon adobo sauce (optional)
  
• 1 tablespoon snipped fresh cilantro
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
  
• 1 tablespoon vegetable oil
  
• 1 pound skinless, boneless chicken breast halves or skinless boneless chicken thighs, cut into bite-size strips
  
• 1/2 cup corn and black bean salsa
  
• 1/2 cup sour cream
  
• 1/2 teaspoon finely shredded lime peel
  
• 8 multigrain or whole wheat flour tortillas
  
• 3/4 cup shredded Chihuahua cheese or Monterey Jack cheese (3 ounces)
  
• 1 2 1/4 - ounce can sliced pitted ripe olives, drained
  
• 1/2 cup sliced green onions (4)