Enchiladas

Preparing the Sauce

In a medium saucepan, heat the vegetable oil over medium heat.

Stir in the flour and cook for about 1 minute, or until the mixture is golden brown.

Add the chili powder, garlic powder, salt, cumin, and oregano, stirring constantly.

Gradually whisk in the chicken broth, ensuring there are no lumps.

Bring the mixture to a simmer and cook for about 10-15 minutes, or until the sauce has thickened. Remove from heat and set aside.

Preparing the Filling

In a large bowl, combine the shredded chicken, 1 cup of shredded cheese, chopped onions, and chopped cilantro (if using).

Assembling the Enchiladas

Preheat your oven to 350°F (175°C).

Lightly grease a 9x13 inch baking dish.

Spread a thin layer of the enchilada sauce over the bottom of the baking dish.

Warm the corn tortillas in a dry skillet over medium heat or in the microwave to make them pliable.

Spoon a generous amount of the filling onto each tortilla, roll them up, and place them seam-side down in the baking dish.

Adding the Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas.

Sprinkle the top with the remaining shredded cheese.

Baking

Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serving

Garnish with sliced black olives, chopped green onions, or chopped cilantro if desired.