Place chicken in a single layer in a large pot, cover with water. Bring to a boil, cover , reduce heat and simmer until cooked about 7 minutes. Drain, transfer to a bowl, let cool slightly and shred.

In a large deep skillet, heat one cup of oil until it registers 360 on a candy thermometer. Fry 1 tortilla until crisp, about 1 minute, turning halfway through. Remove to a plate and repeat.

Warm remaining 1 tbsp of oil in a skillet over medium heat. Add onion and bell pepper, season with salt and pepper and cook seven minutes. Stir in chicken and adobo suace; saute 2 minutes. Top tortillas with chicken mizture, lettuce and tomato, as wellas cheddar and sour cream.