Chicken and Cheese Enchiladas

2 large chicken breast halves
2 cups chicken stock or broth
1 cup water
1 garlic clove, minced
1 bay leaf
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons vegetable oil
3 garlic cloves, minced
2 Tablespoons chili powder
3 Tablespoons all purpose flour
1 Tablespoon ground cumin
1/8 teaspoon ground cinnamon
1/3 cup canned tomato sauce
12 6-inch-diameter corn tortillas
3/4 cup grated sharp cheddar cheese


Arrange the chicken breast halves in a heavy medium saucepan. Add stock, water, garlic, and bay leave. Bring to a boil. Reduce heat, cover and simmer until chicken is cooked through, about 12 minutes. Transfer chicken to bowl using slotted spoon and cool. Discard bay leaf. Reserve poaching liquid. Peel skin off chicken and remove meat from bones. Tear meat into strips. Place in large bowl. Mix in green onions, cilantro, oregano, salt and pepper.

Heat 2 Tablespoons oil in a heavy medium saucepan over medium-high heat. Add 3 minced garlic cloves and sauté' 30 seconds. Add chili powder and sauté' 1 minute. Add flour, cumin and cinnamon and stir 1 minute (mixture will be dry). Whisk in 1 cup reserved poaching liquid. Add remaining poaching liquid and tomato sauce. Cook until thick and smooth, whisking frequently, 5 minutes. Cool slightly.

Lightly oil 13x9x2-inch baking dish. Heat heavy medium skillet over high heat until hot. Add 1 tortilla and cook until heated through, turning frequently. Using tongs as an aid, grasp tortilla and dip into sauce, coating both sides. Place in prepared dish. Spoon 3 Tablespoons chicken filling in strip near bottom edge of tortilla. Starting at filled end, roll tortilla up jelly roll side. Turn seam side down. Repeat with remaining tortillas, sauce and filling. Spoon any remaining sauce over enchiladas. Sprinkle with cheese. Cover with foil.

Position rack in top third of oven and preheat to 425 F. Bake enchiladas 10 minutes. Uncover and bake until hot and bubbling, about 10 minutes.