Cook the chicken breast in a pot with half the red onion, three garlic cloves, and a bunch of fresh cilantro for about 20 minutes.

Heat the green salsa over medium heat and add the heavy cream. When ready, dip each tortilla in the sauce and briefly cook them in a skillet. Fill each tortilla with chicken, cheese, and a little sauce, then place them in a baking dish coated with some sauce. They should look like this.

Garnish with cilantro and red onion if desired.