Prepare the Enchilada Sauce

1. In a saucepan, heat the vegetable oil over medium heat.
2. Add the flour and chili powder, whisking continuously for about 1 minute to create a roux.
3. Stir in the garlic powder, onion powder, cumin, and oregano.
4. Gradually pour in the chicken broth and tomato sauce, whisking to prevent lumps.
5. Bring to a simmer and cook for about 5–7 minutes until the sauce thickens.
6. Season with salt and pepper, then remove from heat.

2. Make the Chicken Filling

1. In a large bowl, combine the shredded chicken, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
2. Mix in the shredded cheese, sour cream, and cilantro (if using).

3. Soften the Tortillas

1. Heat a dry skillet over medium heat.
2. Warm each corn tortilla for 10–15 seconds per side to make them pliable. Alternatively, microwave them wrapped in a damp paper towel for 30 seconds.

4. Assemble the Enchiladas

1. Preheat the oven to 375°F (190°C).
2. Spread 1/2 cup of the enchilada sauce in the bottom of a greased 9×13-inch baking dish.
3. Fill each tortilla with about 2 tablespoons of the chicken mixture. Roll them up tightly and place them seam-side down in the dish.
4. Pour the remaining enchilada sauce over the rolled tortillas.
5. Sprinkle the shredded cheese evenly over the top.

5. Bake the Enchiladas

1. Cover the dish with foil and bake for 20 minutes.
2. Remove the foil and bake for another 10 minutes, or until the cheese is fully melted and bubbly.

6. Serve and Enjoy

1. Garnish with chopped green onions and fresh cilantro.
2. Serve hot with sour cream, guacamole, or a side of Mexican rice and beans.