1. Fill a 1 1/2-quart saucepan with water, add the chiles, and bring to a boil. Cook for 10 minutes, until the chiles are tender. Remove from the heat, and remove the chile stems.
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2. Add the cooked chiles and the clove of garlic to the container of a blender, and add 1 cup of water.
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3. Puree the chiles well, and then strain the seeds from the puree.
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4. Heat the vegetable oil in a 10-inch skillet and place a tortilla in the heated oil, and fry briefly until it is just softened. Remove the tortilla from the oil, and place on the serving platter.
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5. Place 2-3 tablespoons of cooked chicken in the tortilla, then fold the tortilla in half.
