Cut the chicken breast into small cubes. In a skillet, add the garlic and onion. Once hot, add the chicken and pepper. Stir and cover.

Roast the jalapeños and tomatoes. Crush them together in a molcajete (or use a sturdy bowl if you don't have a molcajete).

Add the salsa and chicken broth to the chicken. Cook until the mixture is just a little juicy.

On a griddle or skillet, place a tortilla. Add cheese and the prepared chicken. Fold the tortilla and cook until lightly browned and the cheese is melted.

Serve and add avocado if desired.