Lynn's Recipes - Chicken Enchiladas

Ingredients

• 8 - 6" soft flour tortillas
• 3 cups chicken broth
• 1 bay leaf, fresh or dried
• 2 sprigs fresh oregano
• 1 medium to large onion, quartered
• 4 -- (6-8 ounce) boneless, skinless chicken breasts
• 3 cups tomato sauce
• 2 teaspoons hot cayenne pepper sauce
• ¼ teaspoon ground cinnamon
• 2 teaspoons chili powder, divided
• 2 Tablespoons tomato paste
• 1 teaspoon ground cumin
• Salt
• Pepper
• 2-1/2 cups Monterey Jack cheese, shredded
• ¼ cup cilantro leaves, roughly chopped, optional