2 cans chopped tomatoes with chilies or fire-roasted tomatoes (15 ounces each)
1/4 cup cilantro, chopped (about a palmful)
Juice of 1 lime
8 corn tortillas (I like El Milagro’s Corn Tortillas)
2 cups low-fat cheddar cheese, shredded
Pre-heat the broiler.
Remove the skin from the chicken and discard. Tear the chicken meat from the bones and shred it using two forks or your fingers and reserve.
Pre-heat a medium size saucepot with the EVOO over medium heat and sauté the onion until soft. Add in the garlic, Mexican seasoning and cinnamon and toast for a few seconds until fragrant. Add in the tomatoes with chilies and season with salt, to taste. Cook for 10 minutes, until the flavors are well-married and the sauce is slightly thickened. Stir in the cilantro and lime juice. Reserve half of the sauce in a separate bowl to use to top the enchiladas. Add the shredded chicken to the sauce that still remains in the saucepot and heat the chicken through.
Heat the tortillas by warming each side of the tortillas in a dry skillet over medium-high heat or by layering moistened paper towels in between them and placing them in the microwave for about a minute.
Divide the chicken mixture equally into the warm tortillas and roll each one up. Line a casserole or baking dish with the rolled enchiladas, seam sides down. Pour the reserved sauce over the chicken enchiladas and top with the cheese.
Place the enchiladas in the oven 6 inches from the broiler and broil for 5 minutes, until the cheese is melted.