Make the tacos:
In a large pot over medium-high heat, combine the orange juice, chipotle purée, and chicken broth.
Bring the mixture to a simmer and add the chicken.
Gently poach the chicken until it reaches an internal temperature of 157 degrees Fahrenheit, about 15–20 minutes. Do not let the liquid boil.
Transfer the cooked chicken to a plate and bring the cooking liquid to a boil.
Boil the cooking liquid until slightly thickened, about 5 minutes.
Once the chicken is cool enough to handle, shred it and return it to the cooking liquid.
Preheat a griddle over medium-high heat.
Arrange 4 of the tortillas on a clean work surface and sprinkle each with cheese.
Place the remaining 4 tortillas on top of the cheese-covered tortillas.
Add a spoonful of chicken and a generous pinch of cheese to the center of the tortillas.
Working in batches, if needed, carefully fold the tortillas in half and place them on the griddle.
When the tacos are golden brown and crispy on the bottom and the cheese starts to melt, about 5 minutes, flip the tortillas and cook until golden brown on the other side, about 5 more minutes.
Make the pico de gallo and serve the tacos:
In a small bowl, toss the tomatoes, onion, chile, lime juice, and cilantro until well combined.
Season the pico de gallo with salt and pepper to taste.
Serve the tacos hot with pico de gallo and lime wedges.
