Peel the garlic and wash the chiles. Boil them in a little water until they are soft.

In a skillet with a little hot oil, add the onion and garlic. Then add the tomato, followed by the chicken.

In a blender, combine the salsa verde (mine wasn’t very green because I also added a red tomato) and the chiles. Blend until smooth.

Heat the sauce in a saucepan and dip each tortilla in the sauce. At the same time, in a skillet with a little olive oil, briefly fry the sauced tortillas, but don’t let them get too crispy.

Fill each tortilla with the chicken, tomato, onion, and garlic mixture. Sprinkle shredded cheese on top, roll up the tortillas, and place them seam-side down in a baking dish.

Once all the tortillas are filled and in the dish, pour the remaining sauce over them and add more shredded cheese. Bake at 400°F (200°C) for about 5 minutes, or until the cheese is melted and bubbly.