1. Bring water to a boil and add chicken breast, 1 tbsp salt, bay leaves, 1/4 onion, & 3 garlic cloves. Bring down to a simmer and boil for 20-30 mins depending on size of chicken.
2. Reserve 2 cups of chicken broth & let chicken cool off.
3. Cut off the stems & 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 8-10 mins or until the chiles are smooth.
5. Once cooled, blend the chiles guajillo with 1 c of chicken broth. Strain the salsa & set aside.
6. Rinse the blender and add the chiles ancho, 2 garlic cloves, 1 c chicken broth, oregano, pepper, & 1/4 onion. Blend well. Mix into the salsa from the chiles guajillo
7. Grease a pot with avocado oil spray, pour the mixed salsa, and add salt (or chicken bouillon) to taste. Simmer for 20-25 mins.
8. While it simmers shred your chicken and warm up your tortillas on a comal.
9. Once the salsa is done, assemble your enchiladas. 1 serving of enchilada is 3 tortillas, 3 oz cooked chicken (1 oz per tortilla), & 1/4 the salsa (1 cup).
10. Dip the tortillas into the salsa & add 1 oz of chicken to each tortilla
11. Measure 1/2 c of sauce to add to the chicken once in the tortillas.
12. Add toppings of choice: 1 c shredded lettuce, 30 G non fat Greek yogurt, 28 G queso fresco, & 2 tbsp onion.
