Directions

• In a large, shallow sauce pan over medium heat, melt butter.
• Add to butter, brown rice (or regular) flour. Stir constantly, for about three minutes to cook the flour, creating a roux.
• Add to the roux, tomato sauce, broth, chili powder, cumin, garlic powder, oregano, salt and pepper. Stir well to mix.
• Bring sauce to a slight boil, then reduce the heat and allow to simmer for about 15 minutes.
• Remove sauce from heat and allow to cool enough to be able to dip and handle tortillas.
• In a large bowl, combine cooked, shredded chicken, 1 cup shredded cheese, and 1/2 cup enchilada sauce.
• Pre-heat oven to 350° F.
• Heat the corn tortillas in batches (about 3 at a time), by wrapping them in a damp towel and microwaving them for about 30 seconds.
• Using one tortilla at a time- dip tortilla in enchilada sauce, making sure both sides are coated with sauce. Lay tortilla on work surface.
• Place about 1/4 cup chicken-cheese mixture into the center of coated tortilla. Roll up and place in a 9 x 12 baking dish, sprayed lightly with cooking spray.
• Repeat 7 to 9 more times, to fill the dish.
• If any enchilada sauce is remaining, pour over enchiladas.
• Top enchiladas with 1 cup shredded cheese.
• Bake, uncovered for about 25 minutes, or until cheese is well melted and enchiladas are heated through.