Place a pot of water on medium heat. Add a large pinch of salt, 1/4 of the onion, the epazote leaves, and the chicken breast. Let it simmer for 20-25 minutes until the chicken is cooked through.

After cooking, allow the chicken to rest for 10 minutes. Then shred it and set it aside.

In the meantime, remove the seeds and stems from the dried chiles. Optionally, you can toast the chiles on a cast iron pan. Add the chiles to a small pot of water and simmer for 10 minutes or until they become soft. Afterward, set them aside without draining the water.

In a blender, combine the hydrated chiles, garlic, another 1/4 piece of onion, and some of the chile water. Blend these ingredients until you achieve a smooth consistency. Add more water as necessary to ensure the sauce is fairly thin.

In a pan over medium heat, add enough oil to cover the base. Add the sauce and reduce the heat to low. Sauté the sauce for 10 minutes.

In a separate pan, heat about an inch of oil. Lightly fry the tortillas on both sides until they just start to firm up.

Coat the fried tortillas in hot sauce, fill with chicken, and place them on a platter.

When serving, top the enchiladas with extra sauce and garnish with crema, cotija cheese, pickled onion, sliced radish, or any other toppings of your choice. Enjoy.