First, start by gathering your ingredients. This is a great recipe to use up some left over chicken from previous dinners, such as grilled or oven roasted chicken.
Once you have your ingredients gathered, start the recipe by making the ancho chile sauce. In a saucepan, boil the chiles, white onion and garlic with water.
Heat a large skillet to medium heat and add the olive oil. Then fry the sauce-dipped tortilla in the skillet for about one to two minutes on each side.
Place the rolled tortilla on a plate, and then continue frying, filling, and plating each tortilla. You can individually plate these, with two to three tortillas per plate.
Once the tortillas are fried and rolled, spoon the tomato sauce on top and garnish with sour cream, lettuce, diced tomato, avocado, and marinated onions.