• Remove stems/seeds from dried peppers.
• Place chicken and all chicken ingredients into a pot.

  onion, canned tomatoes, chile pepper, arbol chiles, bay leaf, oregano, paprika, garlic, cinnamon, cumin, salt and chicken broth. (If your chicken is not slightly covered with broth, add ¼ cup more). Over medium high heat, bring to a boil. Once boiling, reduce to medium and add lid. Allow to simmer for about 1 hour until chicken shreds easily with a fork. 
• Carefully remove chicken from pot and place aside. 
• Remove bay leaves and toss into the garbage. 
• Once sauce cools slightly, pour into a high speed blender and pulse until liquid forms. If sauce is too thick, slowly add greek yogurt until your desired consistency is met. 

To assemble your tacos: 

• Preheat your oven to 425 °F and line a baking sheet with parchment paper.
• Layer corn tortillas on the baking pan. Using a pastry brush, lightly brush olive oil on the  corn tortillas. Flip them over then place in the oven for two minutes. 
• Remove pan from oven and layer each tortilla on one side only. Start with your black beans, (black beans are linked in the first paragraph above) then shredded chicken, red onion, and a little more cheese. Fold the other side of the tortilla over and press down on the tortilla. You can also use a toothpick if any of them will not stick.
• Once you have finished assembling all of your tacos, place the pan in the oven and bake for 15 to 17 minutes until the cheese has melted and your tortillas are slightly crispy.