Ingredients
10 corn tortillas

ENCHILADA SAUCE
2 tbsps OLEA's Baklouti Green Chili Fused Olive Oil
2 tbsps all-purpose flour
1/4 cup chili powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp dried oregano
2 cups chicken stock

CHICKEN FILLING:
2 lbs. cooked chicken breast coarsely chopped or shredded
2 cups cheese shredded (Mexican cheese blend)
3 green onions, finely sliced
1 tsp each onion powder, garlic powder, salt,
½ tsp each dried cumin, paprika, dried oregano
1/4 tsp black pepper
1 tbsp OLEA's Baklouti Green Chili Fused Olive Oil
TOPPING:
2 cups finely shredded cheese
3 tbsp fresh cilantro chopped

Directions

For the Sauce:
Cook the roux & spices: Heat oil in small saucepan over medium-high heat. Add flour & cook for 1 min, whisking constantly. Add in chili powder, garlic powder, cumin & oregano & cook for 1 more min, whisking constantly. Gradually pour in stock, whisking constantly to combine until no lumps remain. Continue cooking until sauce reaches a simmer. Then reduce heat to med-low to maintain simmer (sauce should continue lightly bubbling) for about 10-15 mi, uncovered, until sauce has slightly thickened. Set aside to cool slightly while making the filling.

For Chicken Filling:
In large bowl, toss shredded chicken with spices, Baklouti chili oil, green onions, and cheese. Mix until thoroughly combined.

To assemble:
Preheat oven to 350 F.
Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Assemble the remaining enchiladas. Spread remaining sauce evenly over the top of the enchiladas, followed by shredded cheese.

To Bake:
Cover with foil and bake for 20 min, until the enchiladas are cooked through, then uncover & bake 15 minutes until the cheese begins to become crisp, and the sauce bubbles.
Garnish with fresh cilantro and serve.