Heat oil in a large pot, add garlic, canned tomatoes, chipotles, oregano and salt. Cook for 1 minute, then add the dried onions.

Add chicken breast, and simmer until the temp reaches 165 degrees, or about 25 minutes.

Transfer the chicken to a large bowl, and shred the chicken breast with forks. Stir the shredded chicken breast meat back into the pan with tomatoe sauce.

The chicken tinga meat and sauce can be served on tortillas, in a rice bowl, or in a whole wheat penne pasta bake.