Boil the 1/2 chicken breast in boiling water for 50 minutes to 1 hour, depending on your stove, with onion, garlic, and salt.

Once the chicken is cooked, fry the tortillas until crispy. Fold them in half like quesadillas.

Prepare the green salsa.

Prepare the red salsa.

Place the enchiladas on a plate and pour both salsas over them, covering half with each salsa.

Add the sour cream, queso fresco, shredded chicken breast, and a bit of onion on top.

Garnish with cilantro or parsley leaves and enjoy!