Trim all fat from chicken breasts; pat dry. Cut each chicken breast into cubes; pulse-grind in food processor fitted with blade. In a large frying pan, sauté onion over medium heat 5 minutes. Add chicken, stirring to crumble; continue cooking until chicken is no longer pink. Add flour, chili powder, garlic powder, salt, cumin and sage, stirring well. Add diced tomatoes; stir well. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally.

Preheat oven to 350ºF.

Spray bottom of 13 x 9 x 2-inch baking dish with non-stick spray. Pour 1 cup Enchilada sauce on bottom. Layer 4 tortillas over sauce, cutting tortillas to fit bottom. Spoon half of chicken mixture over tortillas. Top with 1 cup Colby-Monterary Jack cheese and 1 cup Enchilada sauce. Layer 4 tortillas, remaining chicken mixture, 1 cup Colby-Monterary Jack cheese. Top with remaining 4 tortillas, 1 cup Enchilada sauce, remaining cheese, and chopped onions. Bake at 350ºF for 30 minutes until hot and bubbly. Serve with remaining Enchilada sauce. Yield: 6 servings.

Enchilada Sauce
3 Tablespoons oil
1 Tablespoon all purpose flour
¼ cup chili powder
2 cups chicken stock
1 (10.75 ounce) can tomato puree
1 teaspoon dried oregano
½ teaspoon ground cumin
1 teaspoon salt

In a saucepan, heat oil. Add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano, cumin and salt; bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste. Yield: 3½ cups.