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1
Preheat the oven to 250 degrees F and wrap corn tortillas in foil to warm in the oven, while preparing the enchiladas.
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2
For the cooking liquid, bring broth to a boil in a deep saute pan.
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3
Carefully place the chicken into broth with bay and oregano and quartered onion.
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4
Return to a boil, then cover and reduce heat to a simmer for 13-15 minutes.
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5
Meanwhile, prepare sauce by mixing together the enchilada sauce, tomato sauce, cinnamon, cumin, garlic powder, tomato paste, and let simmer for about 8 minutes.
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6
Turn the heat off but keep it warm until needed.
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7
Continue preparing the other ingredients for the enchiladas.
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8
In another pan, on medium heat sautee the medium sliced onion with the olive oil for about 8 minutes, until soft.
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9
For the shredded chicken, remove chicken breasts from the cooking liquid and place into a large bowl.
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10
While still warm, shred using 2 forks.
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11
Add reserved cooking broth/liquid and tomato paste, chili powder, garlic powder, cumin, salt, and mix well to distribute throughout the pieces of shredded chicken.
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12
Set the shredded chicken aside.
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13
Remove tortillas from oven and turn the heat up to 350 degrees F.
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14
To make the enchiladas, pile some shredded chicken, a sprinkle of diced green chilies, sauteed onions, and some shredded cheese.
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15
Roll them up and line the 15x10 baking dish with enchiladas, tightly packed, seam side down.
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16
Pour enchilada sauce over the chicken enchiladas and top with about 1 cup of shredded cheese.
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17
Place the enchiladas in oven and bake for about 8-10 minutes; turn the broiler on high and broil for another 4 minutes, checking to be sure the cheese doesnt burn.
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18
Garnish with light sour cream and chopped cilantro and enjoy!
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19
Adapted from Rachel Ray, Food Network.
