Chicken Chilaquiles

1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 ounces) Diced Tomatoes
1 can chicken broth
Coarse salt
1 teaspoon Oregano
1 teaspoon Red Pepper Flakes (This should be a can of green chilles but I forgot them)
2 Chicken Breasts, shredded
1/2 cup lightly packed cilantro leaves, chopped
4 Corn Tortillas (baked or flame grilled) Ripped into pieces.
1/4 cup reduced-fat sour cream
1.75 ounces Queso Fresco cheese, crumbled (about 1/4 cup)
1 Avocado, diced
Green Onions, chopped

Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.
Add tomatoes with their puree, seasonings, and the chicken broth. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.
Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.
Divide chips among three shallow bowls; top with chicken mixture and sauce. Garnish with sour cream, avocado, green onions and cheese. Serve.