Chicken Enchiladas

Ingredients

1 ½ cups cooked shredded chicken
2 cups easy enchilada sauce, divided
8 corn or flour tortillas
3 cups shredded Mexican-blend cheese, divided
salt and black pepper, to taste
optional toppings: diced onions, chopped cilantro, sour cream, shredded lettuce, cotija cheese

Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed.
If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable.
If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable.
Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down.
Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly.
Serve immediately and garnish with desired toppings.

Heat the olive oil in a small pot over medium-high heat.
Add the flour and whisk together for 1 minute.
Add the chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.
Slowly pour in the broth while whisking constantly to make sure no big lumps form.
Add the tomato paste and whisk the enchilada sauce until completely smooth.
Bring to a simmer, remove from heat, and serve.