Add the tomatoes and onion to a small pot and cover with water, bring to a boil and cook until tomatoes are soft, 5 minutes after the water comes to a boil. Let them cool down. Drain the tomatoes, but keep the water, you may need it for the sauce.

Add the tomatoes, onion, chile chipotle, and salt to a blender, and mix until everything is well blended. Add a little of the cooking water if necessary to keep the consistency liquid, but still thick.

Heat up the olive oil in a wide pan, add the tomatoes, mix and cook together. Add salt to taste and keep moving until the sauce is thick and heated through. Open the cotija** cheese package and grate it, set aside.

Warm your tortillas in batches, 5-6 at a time. You can do it on a comal or in the microwave. Take one tortilla, dip it into the warm tomato sauce, then fill it up with cotija cheese, roll and place filled tortillas with opening down into the oven proof dish, repeat until all the tortillas are filled.

Cover with more cheese and bake for about 15 minutes. Serve immediately. You can add a green salad and beans for a complete and delicious meatless meal.