Step 1

Preheat oven to 400F.

Step 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.

Step 3

Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.

Step 4

Mince the remaining onion and add to the shredded chicken.

Step 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.

Step 6

Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.

Step 7

Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.