Place the chiles in a pot over heat for five minutes to soften and rehydrate them.

Blend the rehydrated chiles with a little of their soaking liquid, garlic, 1/3 of the onion, tomatoes, and salt to taste. Blend until you have a paste that's not too thick or too thin. Set aside.

In a pot with oil, pour in the sauce and let it simmer for five minutes. Set aside until ready to use for the enchiladas.

In a skillet, cook the tomatoes, 1/4 of the onion, 2 cloves of garlic, and salt to taste.

Pour the adobo sauce you made for the enchiladas into a dish. Dip each tortilla in the adobo, then lightly fry each one in a skillet with hot oil. Remove, fill with chicken, roll up, and place on a plate. Repeat with each tortilla.

For the sauce: Remove the tomatoes, onion, and garlic from the skillet and blend them together to make the sauce for the enchiladas.

Arrange the enchiladas on the plate, making sure not to overcrowd them and leaving enough space between each.

To garnish and add more flavor, top the enchiladas with lettuce, sour cream, and Cotija cheese. Finish by pouring the tomato sauce over the enchiladas. Enjoy!