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1
Place chicken in a medium stockpot and cover with water. Add bay leaves, quartered onion, and peppercorns, and bring to a boil over medium heat. Simmer until chicken is no longer pink and is cooked through, about 15 minutes.
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2
Remove chicken from liquid. Discard stock or save for another use. Using two forks or your hands, shred the chicken, discarding any fatty or tough parts. Place in a large bowl, along with cream cheese, sour cream, milk, chilies, and taco seasoning. Stir to combine and set aside.
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3
Adjust oven rack to lower-middle position and preheat oven to 375 u00b0F.
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4
Heat oil in a large saucepan over medium heat. When oil is shimmering, add onion and garlic and cook, stirring occasionally, until translucent, about 7 minutes. Add enchilada sauce, salsa, and tomatoes. Season with salt, stir and simmer for 20 minutes.
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5
Spray a 13- by 9-inch baking pan with cooking spray. Spread one ladleful of sauce on the bottom of the pan. Working one at a time, dip enchiladas in sauce to coat and spoon about 1/3 cup of filling along the center of the tortilla. Roll tortilla over filling and place seam-side down in the prepared baking pan. Repeat the process until filling is gone, tightly packing enchiladas side by side in a row. Top with cheese and transfer to the oven to bake until brown and bubbly, about 35 minutes.
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6
Remove from oven and let rest for 10 minutes. Serve with sour cream and limes.
