Instructions

• Preheat oven to 350°F (175°C).
• In a medium skillet over medium heat, add ¼ cup olive oil, 2 tablespoons all-purpose flour, and 3 tablespoons chili powder. Whisk constantly until the mixture darkens slightly and becomes fragrant.
• Slowly whisk in 1 (15-ounce) can tomato sauce and 1 ½ cups vegetable stock. Add ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cumin, and salt and pepper to taste. Continue whisking until the sauce begins to thicken.
• Remove the skillet from heat and pour out and reserve 1 ½ cups of the sauce into a separate bowl.
• Return the skillet with the remaining sauce to low heat and add 2 cups cooked and diced chicken. Stir until the chicken is evenly coated and warmed through; remove from heat.
• If your tortillas are stiff, warm them briefly so they are easy to roll.
• To assemble, place 8–10 tortillas on a work surface. On each tortilla put about 2 tablespoons of shredded Colby Jack cheese and a portion of the chicken-and-sauce mixture in the center.
• Roll each filled tortilla and place seam-side down in a 9×13-inch baking dish, arranging them snugly in the dish.
• Pour the reserved 1 ½ cups sauce evenly over the rolled enchiladas, then sprinkle the top with the remaining shredded Colby Jack cheese.
• Bake in the preheated oven for 20–25 minutes, or until heated through and bubbly. Let the enchiladas rest a few minutes before serving.