In a saucepan mix together the
Chili Powder (1 Tbsp)
Ground Cumin (1/2 Tbsp)
Garlic Powder (1/2 Tbsp)
Onion Powder (1/2 Tbsp)
Dried Oregano (1 tsp)
Salt (to taste)
All-Purpose Flour (3 Tbsp)
Oil (3 Tbsp)
. Heat while whisking until fragrant, 3-5 minutes. You want the floury taste to cook out also.
While whisking, add the
Chicken Broth (1 1/2 cups)
Water (1 1/2 cups)
and whisk until smooth. Heat until the sauce comes to a boil, and then simmer for 2-3 minutes, or until the sauce is thickened.
Small Corn Tortillas (12)
were stored in the fridge, or are not very flexible, wrap them in a paper towel and heat in a microwave oven for 30 seconds to warm them up.
Spread about ½ cup of enchilada sauce over the bottom of a 9x13-inch glass microwave safe pan.
Chicken (2 cups)
and about 1 cup of enchilada sauce together so that they are evenly combined.
Fill each tortilla with 2½-3 Tbsp of filling, and roll. Place in the pan and repeat with the remaining tortillas and filling.
Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the
Shredded Cheese (1 cup)
Cook in a microwave oven for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.