I used 2 chicken breasts. Cut them in strips and bake at 350 degrees for about 40 minutes. When the chicken is done, dice it or shred it.
While the chicken is baking prepare the sauce. Use a food processor or a blender: 6 tomatias, ½ an onion, 4 cloves of garlic, a pepper or two (jalapeno or Serrano), sprinkle in some cumin. Fresh cilantro would have been good, too. Blend until it is liquid. This will be your verde (green) sauce. After it is blended, cook this on the stove with 1 cup of chicken broth mixed with about 4 TBS of corn starch. Cook until it is thickened. Set aside.
In a skillet heat vegetable oil to soften the corn tortillas. I used 10 and wrecked one so I had 9 enchiladas. When the oil is heated put one tortilla in the oil at a time. Cover both sides with oil, then take it out, and place on a paper towel to blot the oil. Do not leave the tortilla in the oil too long or you will have stiff tortillas; like a tostada shell. Also, do not leave it on the paper towel too long as it can stick to the paper towel. When you have all of your tortillas ready, roll them with the chicken in the middle - like a cigar.
This is what it should look like before you put it in the oven:
Bake in the oven for about 30 minutes. This is just to warm them through and it makes the edges of the tortillas crispy. Do not bake them with the sauce; you will lose the crispy part of the tortillas. When they are done, put the amount you want on your plate and pour the sauce over them. You can also add a white cheese, but I forgot about that and I guess I saved some calories.