Boil the chicken with half the onion and the 2 garlic cloves. Add salt to taste to flavor the chicken.

Boil the guajillo and poblano chiles (wash and remove the seeds before boiling).

Once the chicken is cooked, shred it and heat it in a skillet with a little oil. Set aside.

Once the chiles are ready, blend them with 1/4 onion, cumin, oregano, and the chicken bouillon cube. Add a little of the chile cooking water. Set aside.

In a small pot, melt 1/2 tablespoon of lard. Once melted and cooled slightly, add the reserved sauce from the blender and bring to a boil. Set aside.

Chop the cucumbers, tomatoes, lettuce, and avocados.

To pickle the onion: Thinly slice half an onion into strips. Add salt and lime juice.

In a skillet with oil and salt, quickly pass each tortilla through the hot oil without letting them get crispy (just warm them in the hot oil).

Next, dip each tortilla in the reserved sauce. Fill with the reserved shredded chicken and arrange the rolled tortillas on a plate.

Garnish with lettuce, tomato, cucumber, avocado, and pickled onion, if desired.

Top the enchiladas with grated cheese and sour cream.

And... enjoy this delicious dish!