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Chicken Enchiladas

Ingredients

• 8 soft corn tortillas
• Filling:
• 3 cups chicken broth
• 4 pieces boneless skinless chicken breast, 6 to 8 ounces
• 1 bay leaf, fresh or dried
• 2 sprigs fresh oregano
• 1 small onion, quartered
• 2 tablespoons tomato paste
• 1 teaspoon chili powder, 1/3 palm full
• 1 teaspoon ground cumin
• Salt
• Sauce:
• 2 cups tomato sauce
• 2 teaspoons hot cayenne pepper sauce, several drops
• 1/4 teaspoon ground cinnamon, 2 pinches
• 1 teaspoon chili powder
• 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle

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