Pollo Verde Fajitas

1 rotisserie chicken picked, meat shredded (save carcass for making your own chicken stock)
reserve the juices in the bottom of the chicken container (fat skimmed)
1 16 oz bottle salsa verde
2 cups chicken stock
2 tsp. cumin (to taste)
2 poblano/pasilla chilis sliced thinly,seeds and veins removed. (you may substitute bell peppers, but I highly recommend the poblano)
2 onions sliced thinly (pole to pole)
shredded cheese (optional)
limes
sour cream
cilantro
salt and pepper

Heat a saute pan on med-high heat until very hot. Add some vegetable oil and saute the peppers and onions until crisp tender. Don't move them around too much; let them caramelize and char a bit. Meanwhile, combine salsa verde, chicken stock, chicken drippings, and cumin in a medium sauce pan. Bring to boil, reduce to simmer and let reduce until slightly thickened. Season to taste with cumin, salt, pepper, and lime juice. Add chiken to sauce and heat through.

Serve with warm tortillas, cheese, cilantro, sour cream, lime wedges, and hot sauce.