Step 1

Start by roasting 3 tomatoes in the oven at 400F.

Step 2

If you are poaching the chicken, cover the chicken breast with cold water in a saucepan and bring to a boil. Reduce heat to a simmer and let cook until the chicken is no longer pink inside, approx. 20 minutes. You can also add salt, onion, and cilantro to the simmering water for a hint of additional flavor.  Once cooked, set aside to cool and then shred using two forks.

Step 3

Saute a roughly chopped 1/2 onion and 3 whole, peeled garlic cloves in a dollop of oil over medium heat.

Step 4

Add the roasted tomatoes to the onions and garlic, along with 3 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon Mexican oregano, 1 cup stock (or water), 1/2 teaspoon salt, and freshly ground black pepper.

Step 5

Let the mixture simmer for a few minutes and then add it to a blender.  Blend well and return to the saucepan.  Taste for seasoning. ( I added additional pinches of salt and oregano to this batch).  Let simmer for 5-10 minutes on mediumish heat.

Step 6

Meanwhile, heat up 8-10 corn tortillas.  I covered them with damp paper towels and nuked them for 60 seconds.

Step 7

Add a dollop of the enchilada sauce to a plate. Dredge a tortilla in the sauce and flip.  Fill with shredded chicken, chunks of cheese, and some bits of finely chopped raw onion.  Roll tight and place on a baking dish seam side down. You can line the baking dish with enchilada sauce to prevent sticking.

Step 8

Continue rolling the enchiladas until all the chicken is gone. A single chicken breast will make 7-9 enchiladas.  Cover the enchiladas with the remaining sauce and give them a jiggle.

Step 9

Bake at 400F for 8-10 minutes

Step 10

Serve immediately with your choice of Crema, Cotija cheese, Arroz Rojo, and Guacamole.