Enchilada Suizas with Chicken

Ingredients:

• 2 chicken breasts (about 900 g) with skin and bones
• 900 gr. plum tomatoes
• 1-2 serrano chili peppers (stem removed)
• 12 corn flour tortillas,
  recipe corn tortillas
• 3/4 cup crumbled queso fresco
• 2 cups low-sodium chicken broth
• 2 cloves of garlic
• 2 bay leaves
• 3-5 sprigs fresh cilantro, plus more for garnish (optional)
• Coarse salt
• 2 tablespoons vegetable oil, plus 1/2 cup for frying
• 1 large white onion; 2/3 diced, 1/3 cut into rings
• 1/2 cup sour cream, plus a little more for topping (optional)

Preparation:

1. Boil the chicken: Place the chicken in a medium saucepan and pour in 3 cups of water, the broth, garlic, bay leaf, and cilantro. Season with salt. Cover the pan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, turning the chicken as needed, until cooked through, about 30 minutes. Transfer the chicken to a plate and let cool. Discard the bay leaves and cilantro, reserving the broth and garlic.
2. While the chicken is cooking, preheat the grill. Place the tomatoes and chili on a foil-lined baking sheet, place under the grill, and grill until the skin is charred, about 12 minutes. Wrap in foil to retain any juices and let cool slightly.
   
   Peel the chili pepper and place it in a blender with the tomatoes and any juices. Remove the garlic from the broth and add it to the blender. Puree everything until smooth.
3. Prepare tomato sauce with chili pepper: Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Add the diced onion and cook, stirring, until golden brown, about 3 minutes. Increase the heat to medium-high, add the tomato-chili puree and 1/2 teaspoon of salt. Cook, stirring, until the sauce thickens, about 15 minutes.
   
   Add 3 cups of the reserved broth and bring to a boil. Cover loosely and cook for about 20 minutes. Add 1 teaspoon of salt. Keep the sauce warm. Spoon 1 cup of the sauce into a 13x9-inch baking dish.
4. Remove the skin from the chicken and shred the meat. In a bowl, toss the chicken with sour cream and 1/2 teaspoon of salt. While you're cooking the enchiladas, soak the sliced ​​onion in a bowl of cold water to remove the spiciness.
5. Fry the corn tortillas: Heat 1/2 cup vegetable oil in a skillet over medium-high heat. Fry the tortillas, turning with tongs, until bubbly, about 15 seconds per side. Quickly spoon 2 tablespoons of chicken mixture onto each tortilla, wrap it up, and place it seam-side down in a baking dish. Fry and stuff the remaining tortillas, placing them tightly together in the dish.
6. Preheat oven to 375°F (190°C). Drizzle 2 cups of the tomato-chili sauce over the enchiladas and sprinkle with queso fresco. Bake until heated through, about 20 minutes. Drain the sliced ​​onion and sprinkle it over the enchiladas. Divide among serving bowls and, if desired, garnish with cilantro, sauce, and sour cream.