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1
Bring chicken broth to a boil.
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2
Add lime juice, halved onion, garlic cloves, cilantro, bay leaf, cinnamon, and hot pepper sauce.
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3
Add chicken breast.
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4
Boil for 10-15 minutes at medium heat, or until chicken is no longer pink.
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5
Remove chicken from broth and set aside to cool.
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6
Turn heat up on chicken broth and allow to reduce until one cup remains (about 20 minutes).
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7
While chicken broth is reducing, shred chicken breasts into a bowl and set aside.
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8
Remove cilantro and bay leaf from broth and discard.
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9
Remove onion and garlic from broth and cool until you can handle them.
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10
Chop finely and add to chicken.
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11
Mix flour into milk and add slurry to chicken broth, whisking constantly.
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12
Cook for a few minutes until thick and bubbly.
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13
Pour over chicken and onion mixture.
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14
Add 1/4 cup of enchilada sauce.
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15
Add 1/4 cup of shredded cheese.
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16
Allow to cool.
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17
While chicken mixture is cooling, heat enchilada sauce and add 1/4 teaspoon of cinnamon.
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18
Simmer for a few minutes, enough to heat through and for the cinnamon to blend in well.
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19
Microwave flour tortillas for 1 minute (or less, depending on your microwave) until just warmed.
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20
Remove enchilada sauce from heat.
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21
Place all 8 tortillas on your counter.
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22
Fill all 8 tortillas at the same time (this is to make sure each one gets the same amount of filling).
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23
Roll tortillas and place into a greased 9x13 pan.
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24
Top with enchilada sauce and cheese.
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25
Bake at 350 degrees Farenheit for 20- 30 minutes, or until cheese is bubbly.
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26
Serve with sour cream to top.
