3 lg. chicken breast halves, about 1 1/2 lbs.
2 c. chicken broth
1 c. water
1 garlic clove, minced
1 bay leaf
2 green onions, thinly sliced
1/4 c. chopped fresh cilantro
1/2 tsp. dried oregano, crumbled
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. vegetable oil
3 garlic cloves, minced
2 tbsp. chili powder
3 tbsp. all purpose flour
1 tbsp. ground cumin
1/4 tsp. ground cinnamon
1/3 c. canned tomato sauce
3/4 c. grated sharp cheddar
12 (6" diameter) corn tortillas

Arrange chicken breast halves in heavy medium saucepan. Add stock, water, garlic and bay leaf. 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 heavy medium saucepan over medium-high heat. Add 3 minced garlic cloves and saute 30 seconds. Add chili powder and saute 1 minute. Add flour, cumin, 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 a 13"x9"x2" baking dish. Heat a heavy medium skillet over high heat until hot. Add 1 tortilla and cook until heated through, turning frequently. Using tongs, grasp tortilla and dip into sauce, coating both sides. Place in prepared dish. Spoon 3 tablespoons chicken filling in a strip near bottom edge of tortilla. Starting at filled end, roll up tortilla jelly roll style. Turn seam 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 degrees. Bake enchiladas 10 minutes. Uncover and bake until hot and bubbling, about 10 minutes.