Boil the chicken breast with a little chicken bouillon and half an onion. In a separate pot, boil the 3 tomatoes.

Once the tomatoes are cooked, blend them with a little of the chicken cooking broth, 1/4 onion, black pepper, garlic powder, and 1 chicken bouillon cube.

When the chicken is cooked, shred it. In a skillet, heat a little oil and pour in the tomato sauce. Bring to a boil, then remove from heat and set aside.

Add more oil to the skillet and lightly fry the tortillas. Let them drain, then fill them with shredded chicken. Pour the tomato sauce over the filled tortillas, and top with queso fresco and sour cream. You can also add shredded lettuce and sliced tomatoes if you like.