Instructions:

Prepare the enchilada sauce:

Heat olive oil in a medium saucepan over medium heat. Add flour and whisk for 1 minute to form a roux.

Add chili powder, garlic powder, cumin, and oregano, and whisk for another 30 seconds.

Gradually whisk in the chicken broth and tomato sauce. Bring to a simmer, stirring occasionally, until the sauce thickens (about 5-7 minutes). Add salt to taste. Set aside.

Make the filling:

In a large bowl, combine shredded chicken, 1 cup of cheese, diced onion, cumin, chili powder, salt, and pepper. Mix well.

Assemble the enchiladas:

Preheat your oven to 375°F (190°C).

Warm the tortillas in the microwave for 20-30 seconds to make them pliable.

Spread 1/2 cup of the enchilada sauce on the bottom of a 9×13-inch baking dish.

Dip each tortilla in the enchilada sauce to lightly coat it, then place about 1/4 cup of the chicken filling in the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

Bake:

Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re fully covered. Sprinkle the remaining 1 1/2 cups of cheese evenly on top.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Serve:

Remove from the oven and let the enchiladas cool for 5 minutes. Garnish with chopped fresh cilantro.

Serve warm with optional sides like sour cream, guacamole, or a side salad.

Enjoy your homemade Chicken Enchiladas! Let me know if you’d like any variations or additional tips. 😊