Place the boneless, skinless chicken breasts into a deep skillet or Dutch oven. Pour in three cups of low-sodium chicken broth until the chicken is completely submerged. Add one teaspoon of sea salt and half a teaspoon of black pepper. Bring the liquid to a gentle simmer over medium heat — small, lazy bubbles breaking the surface, not a rolling boil. Once simmering, reduce heat to medium-low and maintain that steady bubbling for exactly fifteen minutes.

At the fifteen-minute mark, insert a meat thermometer into the thickest part of the largest breast. You are looking for 165°F (74°C). Remove the pan from heat and let the chicken rest in the warm broth for three minutes. This resting period allows carryover heat to finish cooking gently without additional external thermal input.

Transfer the cooked chicken breasts onto a clean cutting board using tongs. Allow them to cool just enough that you can handle them comfortably — still warm, but not scalding. Take two sturdy dinner forks and position them on opposite sides of a chicken breast. Pull the forks apart slowly and deliberately, splitting the muscle fibers along their natural grain. Work methodically, creating long, elegant strands rather than tiny, chaotic pieces.

Once all the chicken is shredded, transfer it into a fine-mesh strainer set over a bowl. Let gravity drain any excess cooking liquid for two to three minutes. This step is critical and often skipped. Excess broth will dilute your cream sauce and create a watery filling.

Place a medium skillet over low heat. Add your softened cream cheese — room temperature, not cold — directly to the dry pan. Wait fifteen to twenty seconds, then slowly pour in three-quarters of a cup of Mexican crema or full-fat sour cream while whisking constantly. The key word is slowly. You are not making a smoothie; you are coaxing two separate fats to merge into a unified emulsion.

Once the cream cheese and crema are fully integrated and smooth, add your minced chipotle peppers. Remove seeds as you prefer — seeds deliver more heat, while the pod delivers more smoky flavor. Stir thoroughly so the spice distributes evenly. Add ground cumin, smoked chili powder, garlic powder, and onion powder. Stir continuously for about thirty seconds so each spice blooms in the warm dairy and releases its essential oils.

Taste a tiny spoonful. The sauce should taste fully seasoned but not overwhelming. Add the fresh lime juice and a pinch of sea salt. The lime brightens everything immediately, cutting through the richness. Keep this sauce on low heat — never allow aggressive bubbling. The goal is to maintain a temperature around 160°F to 170°F (71°C to 76°C).

While your cream sauce simmers, place a dry cast iron skillet or comal over medium-high heat. Let it preheat for two minutes. Lay a corn tortilla directly on the hot surface. After roughly forty-five seconds, you should see dark blistered spots beginning to form. Flip the tortilla and blister the other side for another thirty to forty-five seconds. Stack warmed tortillas in a clean kitchen towel to keep them warm and pliable.

Fold the drained shredded chicken into your cream sauce. Use a spatula to turn it gently, ensuring every strand gets coated evenly. Let it sit on low heat for exactly two minutes. This resting period allows the porous muscle fibers to absorb the creamy sauce while the fats set up slightly, creating a more stable filling.

To assemble, place a warm tortilla on your work surface. Spoon three to four tablespoons of the creamy chicken filling into the center. Top with fresh minced cilantro and a few thin slices of purple radish for textural contrast. Serve immediately alongside lime wedges. The brightness of fresh lime juice cuts through the rich dairy fats and keeps the flavor profile balanced and crave-worthy.