1. Place chicken breasts in stock pot, and cover with water.  Bring to a boil.  Skim, and reduce to a low simmer.  Add 1/2 onion, peppercorns, 1/2 the garlic, 1 bay leaves.  Simmer until the chicken is tender.  (The broth can be strained and used to soften chilies or use for other uses.)  Remove chicken and let cool.  Shred chicken with fingers, or forks.

2. roast chilies an tomatos on the stove until their skin starts to toast nicely.  Remove the chilies and soak in hot water (or broth) to soften.

3. Blend the tomatos & chiles with liquid, garlic, cumin, oregano and 1/4 onion.   Add salt and pepper to taste.  Adjust seasonings as needed.  (You may want to strain  for a smoother sauce)

4. Heat oil in frying pan and fry tortillas until soft (about 5 seconds or so) and set aside.

5. Heat salsa in frying pan over low flame.

6. Pass the tortillas through the sauce, top with chicken and shredded jack cheese.  Roll and place into baking dish.  Top with sauce, and warm in oven until cheese melts.

7. Sprinkle with cotija cheese and serve.