Enchiladas Verdes (Gröna Enchiladas)

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1. 1
   Preheat oven to 400F.
2. 2
   Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
3. 3
   Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
4. 4
   Mince the remaining onion and add to the shredded chicken.
5. 5
   In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
6. 6
   Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
7. 7
   Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.