1. Bring water to a boil and add chicken breast, 1 tbsp salt, bay leaves, 1/4 onion, and 3 garlic cloves. Bring down to a simmer and boil for 20-30 minutes depending on size of chicken.
2. Reserve 2 cups of chicken broth and let chicken cool off.
3. Cut off the stems and remove the seeds and veins from all the chiles.
4. In another pot, bring water to a boil and add in the chiles. Bring down to a simmer and boil for 20 minutes or until the chiles are smooth.
5. Once cooled, blend the chiles guajillo to with 1 cup of the chicken broth. Strain the salsa and set aside.
6. Rinse the blender to remove any leftover chile and add the 2 chiles ancho, 2 garlic cloves, 1 cup chicken broth, 1/4 tbsp oregano, and 1/4 onion. Blend well.
7. Mix into the salsa from the chiles guajillo
8. Grease a pot, pour the mixed salsa, and add salt to taste. Simmer for 20-25 minutes.
9. While it simmers shred your chicken and warm up your tortillas.
10. Once the salsa is done, assemble your enchiladas
11. 1 serving of enchilada is 3 tortillas, 3 oz cooled chicken (1 oz per tortilla), and 1/4 the salsa (about 3/4 c).
12. Add toppings of choice: 1 c shredded lettuce, 2 tbsp non fat Greek yogurt, 1 oz queso fresco, and 2 tbsp chopped onion.
13. These are freezer friendly. If you are going to keep them in the fridge, I suggest separating ingredients & assembling the night before.
