trust me, take the time to make the sauce.
sauce:
3 tbs olive oil
3 tbs flour
1 tbs chili powder
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp each oregano, salt, cayenne pepper
pinch of cinnamon
2 tbs tomato paste
2 cups vegetable broth
1 tsp apple cider or distilled white vinegar
black pepper to taste
enchiladas:
2 tbs cooking oil
1 small onion, diced
1 1/2 lbs diced chicken breasts
1 4-oz can diced green chiles
1 15-oz can black beans or corn (or both if making vegetarian)
salt and pepper to taste
8 large flour tortillas
2 cups Mexican blend shredded cheese
optional toppings: cilantro, red onion, avocado, sour cream
For the sauce, measure out all of the dry ingredients to start. In a medium-size pot, heat the oil until it sizzles slightly. When ready, add in the dry ingredients and whisk constantly for about 1 minute. Whisk in the tomato paste and then slowly pour in the broth. Raise heat to medium-high and simmer. Reduce heat. Cook, whisking often, for 5-7 minutes until thickened. Remove from heat. Add vinegar and black pepper to taste.
For the enchiladas, preheat the oven to 350°. In a large pan, heat the oil over medium-high. Saute the onions for 3 minutes. Add green chiles and chicken/corn/beans until everything is hot and cooked through. Season with salt and pepper to taste.
To assemble the enchiladas, lay out a tortilla and add 2 tbs of sauce, a generous spoonful of filling, and top with cheese. Place in a greased baking dish, seam-side down. When assembled, cover with remaining sauce and cheese. Bake uncovered for 20 minutes.