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.
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.
Transfer to a blender or food processor and blend until smooth.
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.
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.
Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with fresh cilantro.
Place casserole dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden and cheese is melted.