Season the chicken breasts with garlic powder, Street Taco Seasoning, chicken bouillon, black pepper, and oil, making sure they are well coated.
Add the chicken to the griddle and cover to cook through. Cook until juicy and tender with a light char on the outside. Remove from the griddle and set aside.
Add the tomatoes, onion, and serrano chile to the griddle and cook until softened and nicely charred.
Transfer the roasted vegetables to a blender and add the garlic cloves, tomato bouillon, oregano, salt to taste, and water. Blend until smooth. Adjust seasoning as needed.
Chop the cooked chicken into small pieces and transfer to a bowl. Add the queso fresco and cilantro, then stir in some of the red tomato sauce to moisten the mixture.
Dip each tortilla into the tomato sauce, coating both sides, then place it directly on the griddle.
Fill the tortilla with the chicken mixture, fold it over, and let it warm through.
Spoon additional sauce over the top and finish with sour cream, extra queso fresco, and cilantro. Serve warm.
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