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1
Preheat the broiler to high. Place the chicken breasts in a small pot and cover with cold water. Bring to a simmer, then cover the pan and remove it from the heat.
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2
Place onions and garlic on a small sheet pan and season with salt all over. Broil until well charred in spots, 3 to 4 minutes. Remove from broiler and set aside. Set oven temperature to 425 degrees.
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3
Place tomatoes, charred onions and garlic, 1/2 cup water, and 1 to 2 chipotles in adobo (depending on heat tolerance, see notes above). Bring liquid to a simmer and cook until onions soften, about 7 minutes. Off heat, use a handheld blender or food processor to puree to a thick, smooth, uniform sauce, taking care with hot liquid. Set sauce back over low heat and gently simmer to keep warm.
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4
Remove chicken from poaching liquid and set on a plate to cool. Once cool enough to handle, pull chicken into shreds. Coat bottom of a 9-by-13-inch baking dish with a thin layer of sauce. Arrange a single layer of tortillas over sauce, trimming edges to fit. Add chicken to the pot with the remaining sauce.
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5
Spoon a thin layer of sauce/chicken over tortillas and top with a loose layer of grated cheese. Sprinkle over some cilantro and scallions. Continue layering tortillas, sauce, cheese, scallions, herbs until dish is nearly full. End with a layer of tortillas, a layer of sauce and a final layer of cheese. You should have three layers of tortillas.
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6
Bake enchiladas on top rack of oven until cheese topping bubbles and browns in spots, 15-20 minutes. Garnish with cilantro and scallions and serve immediately.
