Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 8 soft corn tortillas; 2 1/2 cups Monterey Jack shredded cheese, available on dairy aisle; 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; 2 cups tomato sauce; 2 teaspoons hot cayenne pepper sauce, several drops; 1/4 teaspoon ground cinnamon, 2 pinches; 1 teaspoon chili powder