After washing and sanitizing the vegetables, blend the tomatoes, garlic, chipotle peppers, and 1 cup of water. Set aside.

Shred the cabbage and sanitize it. Meanwhile, slice the onions into half-moons and shred the chicken.

In a skillet, melt the butter with the olive oil. Add the onions and cook until they change color. Add the cabbage and chicken, cover, and cook over medium heat for about 3 minutes. Then add the blended mixture.