Best Ever Chicken Enchiladas| 4EverAcresKitchen

WOW!! The flavors in these enchiladas are amazing!! Such a great dish and perfect for a family dinner. Watch until the end for the surprising cheat code on how to elevate pickled onions and get that beautiful magenta color! Eat well my friends #eatwell
Here's everything you need:
Chicken Breasts with the rib meat
18oz Chicken Stock or Chicken Bone Broth
32oz Water
1 Sweet Onion quartered
1tsp Ground Cumin
1tsp Onion Powder
1tsp Paprika
2tsp of Roasted Garlic Powder
1tsp of Dried Oregano
1tsp of salt to help crush the Oregano
1tsp of Chile Powder
2tsp of McCormick Fajita Mix
1 Bay Leaf (optional)
Corn tortillas
Red Enchilada Sauce - I used La Preferida
Green Enchilada Sauce (optional)
1 lb Shredded 4 Cheese Mexican
Baby Arugula or lettuce
Multi Colored Tomatoes
Cilantro
For the Bobby Flay style pickled Onions:
1 large red onion cut in half and then cut in half moon shapes, place onions in a sealable jar and bring to a light simmer 1 cup red wine vinegar and 1/4 cup Grenadine then pour the vinegar mixture into the jar and let it reach room temperature and then place in fridge for at least 30-40 minutes but preferably over night.