Heat stock pot with water, chicken, half cup of sliced onion, 4 cloves of garlic and salt. Allow to boil for 5 minutes on high and reduce heat to medium for 15 minutes.
Remove chicken and shred. Reserve half cup of chicken broth.
In a blender, add tomatoes, chipotle hot sauce and reserved chicken broth. Blend until it becomes a puree.
Heat a sauté pan to medium high heat, add olive oil, remaining onions and minced garlic. Cook until onions become translucent, (5 minutes) add shredded chicken and tomato mixture. Simmer for 10 minutes and cool.
Place one tablespoon of cooled chicken and half a tablespoon of cheese in center of wonton, seal the edges with egg wash and fold in half to create a triangle shape.
Heat vegetable oil to 350 and fry until golden brown.
Melinda’s Sour Cream Sauce
Place all ingredients in a blender until it becomes smooth. Then place into a squeeze bottle until ready to use.
Place tinga’s on a plate and drizzle with sour cream sauce. Enjoy.