Green Chile-Chicken Enchiladas

• 3 cups fat-free, less-sodium chicken broth
• 1 1/2 cups finely chopped onion, divided
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 cup fat-free sour cream
• Cooking spray
• 16 (6-inch) corn tortillas
• 3/4 cup (3 ounces) shredded Monterey Jack cheese
• 1/2 cup (2 ounces) shredded cheddar cheese

1. Combine broth, 1 cup onion, and next 5 ingredients (through bay leaf) in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from pan; chill 15 minutes. Reserve broth mixture for another use. Shred chicken into bite-sized pieces. Combine chicken, remaining 1/2 cup onion, and sour cream in a bowl, stirring well.
2. Preheat oven to 350u0b0.
3. Spread 1/4 cup Green Chile Sauce in the bottom of each of 2 (11 x 7-inch) baking dishes coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place 8 filled tortillas, seam-side down, in each dish; pour 1 1/4 cups of remaining Green Chile Sauce over filled tortillas in each dish. Combine cheeses in a bowl. Sprinkle half of cheese mixture evenly over filled tortillas in each dish. Bake at 350u0b0 for 18 minutes or until thoroughly heated.

chicken broth, onion, oregano, salt, skinless, garlic, bay leaf, sour cream, cooking spray, corn tortillas, shredded monterey jack cheese, cheddar cheese

Taken from www.myrecipes.com/recipe/green-chile-chicken-enchiladas-0 (may not work)