Place 4 skinless boneless chicken breast halves in a large pot and cover with water.

Bring to a boil, then reduce heat to medium-low and simmer for about 30 minutes, or until chicken is no longer pink in the center.

Transfer chicken to a work surface to cool, then shred.

Heat 2 teaspoons of canola oil in a large pot over medium heat.

Cook and stir 1 large chopped white onion, 1 large diced Anaheim pepper, 1 diced jalapeno pepper, and 2 tablespoons of minced garlic until slightly softened and fragrant, about 8 minutes.

Add the shredded chicken, 1 cup of chicken stock, 1 can of peeled plum tomatoes, 1 can of tomato sauce, 1/4 cup of diced mango, juice and zest of 1 large lime, 2 tablespoons of chopped cilantro, 1 tablespoon of pasilla chili powder, 1 tablespoon of ground cumin, 2 teaspoons of sea salt, 1 teaspoon of ground black pepper, 1 teaspoon of white sugar, and 1/2 teaspoon of ground cinnamon to the pot.

Bring to a boil, then reduce heat to low and simmer until chicken filling is reduced, at least 45 minutes.

Fill 16 corn tortillas with the chicken filling.