Preheat oven to 275 degrees F

Wrap corn tortillas in foil and warm in oven. Bring broth to a boil in large saute pan. Set chicken into broth with bay, oregano, and onion. Return to boil, cover and reduce heat to simmer. Poach chicken in this broth mixture for about 15 minutes, depending on the size of your chicken breasts. Remove chicken breasts with the onion to a bowl and shred with 2 forks. Add 3/4 cup of cooking liquid, tomato paste, spices and salt. Work through the chicken using the forks.

Combine all sauce ingredients and heat through, keeping warm until needed.

Remove tortillas from oven and set broiler to high.

Pile chicken mixture into warm corn tortillas and roll. Line casserole dish with enchiladas, seam side down. When your are done pour hot tomato sauce over the enchiladas and top with cheese. Place in hot oven about 6 inches from broiler and broil for approximately 5 minutes until cheese is melted and enchiladas are set. Serve.

For the beans.............I just added water and microwaved them for 4 minutes. They were excellent with the Chicken Enchiladas.............Enjoy!!