In large bowl, stir together tomato sauce, chipotle peppers with adobo sauce, lime juice, garlic, cumin, Adobo seasoning and coriander; add chicken, tossing to coat. Marinate for at least 4 hours or up to overnight in refrigerator.
Remove chicken from marinade. Heat oil in large skillet set over medium-high heat; cook chicken in batches for 8 to 10 minutes or until golden brown and cooked through.
In lightly greased skillet set over medium-high heat, warm tortillas for 15 to 30 seconds per side or until lightly browned in spots. Assemble chicken in tortillas. Serve with avocados, Salsa Verde, sour cream, queso fresco, cilantro and lime wedges.
Note: Chicken is also delicious served with rice.