For the salsa, in a medium glass or ceramic bowl, combine onion, garlic and jalapeno with lime juice and salt and let stand 10 minutes. Add avocado, tomatillos, mint and cilantro, stir and reserve.
For the nachos, in a deep skillet, heat olive oil, 2 turns of the pan, over medium to medium-high heat. Add onions, garlic, salt and pepper and stir to soften, 3 to 4 minutes. Add chipotle, cumin, oregano, cinnamon, allspice, tomatoes and stock, then add chicken and heat through. Remove from heat.
Line a large baking sheet with foil and parchment and arrange the tortilla chips in an even layer.
Rachael Ray 11" x 17" Baking Sheet
Rachael Ray 11" x 17" Baking Sheet
Grate cheeses and arrange half on chips. Bake to melt, 2 to 3 minutes, then top with chicken tinga, add remaining cheese and melt to bubble-n-brown.
Top the tingachos with the salsa and serve off the tray.
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