This is a delicious, fiery version of Chicken Tinga. The key is to use both tomatoes and tomatillos, along with plenty of chipotles!
Be sure to take a final taste for seasoning as exact salt amount will depend on which chicken you're using and whether it's seasoned or not. For this batch I added 1/2 teaspoon of salt directly to the sauce along with a generous final pinch, using chicken that was poached in salted water.
I'm in the habit of cutting out the stems before roasting tomatoes and tomatillos, knowing that any juices leftover in the roasting pan will be added to the blender.
I typically scrape out the seeds of the chipotles.