Step 1

In a large skillet, heat olive oil over medium-high heat. Add in the fresh tomatoes and garlic, and stir to combine. Cook for 4-6 minutes, until the tomatoes become softened.

Step 2

Stir in the remaining ingredients (tomato paste, low sodium chicken broth, chili powder, onion powder, cumin, oregano, sea salt, and black pepper) into the skillet, and continue to cook over medium-high heat for 5 minutes until slightly thickened.

Step 3

Transfer to a blender or food processor and blend until smooth.

Step 4

Preheat the oven to 400 degrees F and add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling over medium-high heat.

Step 5

Sprinkle sea salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.

Step 6

Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork.

Step 7

Transfer the shredded chicken to a large bowl. Add half the enchilada sauce from the pan with the chicken, half the Monterrey jack and half the cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.

Step 8

Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 15-20 seconds until pliable and warm.

Step 9

Grease a 9-inch x 13-inch casserole dish with olive oil. Spoon about 1/3 cup of the chicken mixture along the center of a tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.

Step 10

Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with fresh cilantro.

Step 11

Place casserole dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden and cheese is melted.