In a large saucepan, combine bay leaf, oregano, cilantro, cumin, chili powder, cayenne pepper, salt, pepper, quartered half of onion, chicken breasts, and chicken stock.
Bring to a boil. Reduce heat to a simmer and poach chicken for 15 – 20 minutes, or until done.
Remove chicken breasts to a bowl and shred.
Assemble enchiladas by placing shredded chicken in the middle of the tortilla. Top with diced onion, cheese, and 1 teaspoon salsa. Fold ends in and roll tortillia.
Place enchilada seam side down in a baking dish that has been sprayed with nonstick spray.
Once all enchiladas are in the baking dish, evenly poor the enchilada sauce over the top.
Spoon 1 tablespoon of tomato salsa over the top of each enchilada. Sprinkle cheddar cheese over the top.
Bake for 30 – 40 minutes.
Recipe Notes
Note: If short on time, you can also use a shredded rotisserie chicken.
