For the enchilada sauce, in a 2 quart saucepan, add the Vegetable Oil (3 tablespoon) over medium high heat. When the oil is hot, lower the heat to low, and add the All-Purpose Flour (3 1/12 tablespoon). Mix constantly with a wire whisk for 1-2 minutes.
Add Chili Powder (4 tablespoon) and whisk until fully mixed. Slowly pour in Low-Sodium Chicken Broth (2 cup), turn heat to medium, and stir until fully combined.
Add Ground Cumin (1 teaspoon), Garlic Powder (2 teaspoon), Salt (3/4 teaspoon), Ground Cinnamon (1 pinch) and Granulated Sugar (1/2 teaspoon), stirring after each addition. Bring to a boil as you continue to stir. Once boiling, stir, and cook for 3 to 5 minutes.
Remove from heat, and set aside. Remove any skin that settles on the top before using.
Preheat oven to 425 degrees F (220 degrees C).
Rinse the Whole Chicken (1) in cold water, and place in a stock pot. Fill it with water. Boil the chicken for about 1/2 hour. Remove chicken to cool. Once cool enough to handle, remove skin, debone, and chop into inch sized pieces.
Shred the Cheddar Cheese (12 ounce) and finely chop the Yellow Onion (1/2 cup).
Heat the Vegetable Oil (to taste) on the stove in a relatively small pan. You just need enough to submerge the tortillas.
Dip your White Corn Tortilla (16) in the oil, two at a time, for just a few seconds. You don't want them to get hard, or they will be difficult to roll. Place on a foil covered cookie sheet, and spread out tortillas. Let cool 1 minute.
Spread a thin layer of sauce over each tortilla, and place spoonful of chicken down the center. Roll, and place in an oven proof dish. Cover with sauce, cheddar cheese, and some of the chopped onion.
Bake 2-4 minutes until sauce boils, and cheese melts. Serve, and enjoy!