Enchiladas

 Ingredients:

- **For the enchilada sauce**:

  - 2 tablespoons vegetable oil

  - 2 tablespoons all-purpose flour

  - 1/4 cup chili powder

  - 1/2 teaspoon garlic powder

  - 1/2 teaspoon onion powder

  - 1/2 teaspoon ground cumin

  - 1/2 teaspoon dried oregano

  - 2 cups chicken broth

  - Salt to taste

- **For the enchiladas**:

  - 2 cups cooked shredded chicken (or beef)

  - 1 cup diced onions

  - 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

  - 12 corn tortillas

  - 1/4 cup chopped fresh cilantro (optional)

  - Sour cream, for serving (optional)

  - Sliced avocado, for serving (optional)

  - Lime wedges, for serving (optional)

 Instructions:

1. **Prepare the enchilada sauce**:

   1. In a medium saucepan, heat the vegetable oil over medium heat.

   2. Add the flour and whisk continuously for about 1 minute to create a roux.

   3. Add the chili powder, garlic powder, onion powder, cumin, and oregano, and continue to whisk until well combined.

   4. Gradually add the chicken broth, whisking constantly to prevent lumps.

   5. Bring the sauce to a simmer and let it cook for about 8-10 minutes until it thickens.

   6. Season with salt to taste. Remove from heat and set aside.

2. **Prepare the filling**:

   1. In a large bowl, combine the shredded chicken (or beef), diced onions, and half of the shredded cheese. Mix well.

3. **Assemble the enchiladas**:

   1. Preheat your oven to 350°F (175°C).

   2. Warm the tortillas in a microwave or on a skillet to make them pliable.

   3. Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.

   4. Place about 1/4 cup of the filling in the center of each tortilla. Roll the tortilla tightly around the filling and place it seam-side down in the baking dish.

   5. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.

   6. Sprinkle the remaining shredded cheese over the enchiladas.

4. **Bake the enchiladas**:

   1. Cover the baking dish with aluminum foil.

   2. Bake in the preheated oven for 20 minutes.

   3. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

5. **Serve**:

   1. Garnish the enchiladas with chopped cilantro, if desired.

   2. Serve hot with sour cream, sliced avocado, and lime wedges on the side.

Enjoy your homemade enchiladas!