Instructions:

• In a large skillet over medium heat, add the olive oil. Once heated, whisk in the flour and cook for about 1 minute until it turns a light golden color. This is your roux, which will thicken the sauce.
• Stir in the chili powder, garlic powder, onion powder, cumin, salt, and pepper. Let these spices toast in the oil for about 30 seconds to release their flavors.
• Pour in the tomato sauce and vegetable stock, whisking until smooth. Bring the mixture to a simmer, allowing it to thicken slightly, about 5 minutes. Taste and adjust the seasoning if necessary.
• In a large bowl, combine the cooked and diced chicken with about 1 cup of the sauce. Mix well until the chicken is evenly coated.
• Preheat your oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish. Take a tortilla, add a generous scoop of the chicken mixture, and sprinkle some cheese on top. Roll it up and place it seam-side down in the dish. Repeat with the remaining tortillas.
• Once all the enchiladas are in the dish, pour the remaining sauce over the top. Sprinkle the remaining cheese generously over everything.
• Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and slightly golden.
• Let the enchiladas cool for a few minutes before serving. Garnish with your favorite toppings such as sour cream, chopped cilantro, or diced avocado.