Preheat oven to 350°.

In a saucepot, bring to a low simmer chicken, broth, onion, garlic, bay leaves, salt, and pepper—Cook for about 15 to 20 minutes.

Once cooked, remove the chicken from the liquid and let the chicken cool slightly.  Feel free to reserve the liquid for later use on another recipe, or it could be used to thin and expand the salsa in this recipe.  

In a bowl with a fork, pull the chicken apart to shred.  Mix with enough salsa to moisten and add ¼ cup of each cheese.

Spray the casserole pan with cooking spray and cover the casserole's bottom with some of the salsa.  Set aside.

Working one tortilla at a time.  Warm a tortilla on a hot skillet.  Place tortilla on a cutting board and take 2 to 3 tablespoons of chicken mixture and place it on the bottom half of the tortilla.  

Roll the tortilla and place with the seam facing down on the sauced casserole.  Continue until the casserole is full.  If you have any leftover chicken mixture, tuck the mixture with a spoon into the ends of the enchiladas.

Top the enchiladas with the remainder of the salsa.  Try to extend the salsa towards the edges of the tortillas.  If you don't have or do not think you have enough salsa, you can expand the salsa you have by blend it with some of the reserved cooking liquid.  Add the liquid gradually so as not to make it too runny.

Top the enchiladas with cotija and favorite shredded cheese.  Place in oven and bake for about 20 or until chicken comes to 165°.