Place a medium-sized saucepan over high heat. Add chicken broth, bay leaf, oregano, and onion and bring to a boil. Add chicken breasts to the pot, bring back to a boil and cover with a lid, reducing heat to medium. Cook chicken for about 20 minutes or until chicken is no longer pink inside.
While the chicken is poaching, prepare the enchilada sauce. In a saucepan, combine the tomato sauce, hot sauce, cinnamon and 1 teaspoon of chili powder. Bring to a simmer over medium heat and then reduce heat to low, keeping sauce warm until ready to use.
Using two forks, shred the cooled chicken. Transfer the shredded chicken to a bowl and add ½ a cup of the cooking liquid, tomato paste, 1 teaspoon chili powder, 1 teaspoon cumin and a dash of salt and pepper. Toss to combine.
Preheat broiler to low. Pour a little bit of the enchilada sauce (about 1/2 cup) on the bottom of a casserole or baking dish. Divide chicken mixture equally between the tortillas (about half a cup per tortilla) by piling it up on the bottom half of each tortilla and rolling into a tube.
Place enchiladas seam side down on top of the sauce in the baking dish. Once all the enchiladas are in the pan, pour remaining enchilada sauce over them evenly. Top with a sprinkle of cheese, if desired.
Place enchiladas in hot oven 6 inches from broiler and broil on low for 5 minutes or until tortillas are slightly browned and crispy. Serve warm and garnish with desired toppings.