Wrap corn tortilla in foil and warm in 275 degrees F oven. Bring broth to a boil in a sauté pan. Set chicken into broth with bay leaf, oregano, and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add ½ cup of cooking liquid, tomato paste, spices and salt working through the chicken using the forks.
2
Combine all sauce ingredients and heat through, keeping warm until needed.
3
Remove tortillas from oven and switch broiler on high.
4
Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.
