Cook the chicken breast with garlic and a little salt, or as you prefer. Let it cool, then shred the chicken.

In a skillet, melt the butter. Once hot, add the tomato puree, crema, and chipotle pepper to taste (I use 1 from a can). Stir until well mixed, season to taste, and set aside.

Dip the warm tortillas in the sauce, add some shredded chicken, and roll them up. Top with shredded cheese and let it melt slightly. Serve immediately.