Chicken Enchiladas with Red Sauce

For the enchilada sauce, in a 2 quart saucepan, add the Vegetable Oil (3 Tbsp) over medium high heat. When the oil is hot, lower the heat to low, and add the All-Purpose Flour (3 Tbsp) . Mix constantly with a wire whisk for 1-2 minutes.

Add Chili Powder (1/4 cup) and whisk until fully mixed. Slowly pour in Low-Sodium Chicken Broth (2 cups) , turn heat to medium, and stir until fully combined.

Add Ground Cumin (1 tsp) , Garlic Powder (1/2 Tbsp) , Salt (3/4 tsp) , Ground Cinnamon (1 pinch) and Granulated Sugar (1/2 tsp) , stirring after each addition. Bring to a boil as you continue to stir. Once boiling, stir, and cook for 3 to 5 minutes.

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 (2 3/4 cups) and finely chop the Yellow Onions (1/2 cup) .

Heat the Vegetable Oil (as needed) on the stove in a relatively small pan. You just need enough to submerge the tortillas.

Dip your White Corn Tortillas (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.