For the Filling

1. Add chicken breasts to a pot and add enough water to cover them, about 3 cups depending on the size of your pot.
2. Add garlic and onion and season with salt.
3. Bring to a boil and lower the heat to let simmer for 25 minutes, covered.
4. Remove the chicken from the broth and let cool. Shred and set aside.

For the Salsa Verde

1. Add the tomatillo and serrano peppers to a pot with boiling water and cook for 5 minutes.
2. Add them to a blender with the garlic, onion, cilantro, salt and pepper. Blend until smooth.
3. Heat a saucepan over medium heat and add the salsa. Stir frequently until very hot.

For Plating

1. Heat a skillet over medium heat and add the oil. Lightly fry the tortillas for a few seconds on each side, they should remain soft.
2. Coat them with the warm salsa and fill with the shredded chicken breast, folding them in half.
3. Add more salsa when plating and top with Tío Francisco Queso Fresco, Tío Francisco Crema Mexicana and onion slices.

NOTES:

Save the chicken broth and use for future recipes such as Sopa de Tortilla. You may freeze in a sealed container and use later.