• Add chicken to a pot and cover with water. Add in 1 TBSP taco seasoning. Boil chicken until cooked through.
• Take chicken out and let it cool. Once it is cool enough to handle, shred it up and set it aside.
• In a small bowl add the flour, chili powder, ground cumin, garlic powder, salt and pepper to taste, and dried oregano. Stir to combine.
• Measure out all other ingredients and have them ready because this mixes up really quickly.
• On the stovetop in a medium saucepan add the butter and let it melt over medium heat. Pour in your dry flour and spices mix. Whisk until a thick paste is created.
• Pour in chicken broth and whisk together. Add in tomato paste and apple cider vinegar. 
• Whisk all together until it has reached your desired consistency. Taste and add more salt or pepper if needed.

Making the Enchiladas

• Place shredded chicken in a medium bowl and add in a spoonful of sour cream, 2 cups shredded cheese, and 2 TBSP of taco seasoning. Mix it all up to create a mixture.
• Coat a 9x13 baking pan or casserole dish with a little oil. Add a little bit of enchilada sauce to the bottom of the dish. Just about 2 tablespoons.
• Take your tortillas and heat in the microwave for about 30 seconds to a minute. Just to get them warm and soft so they don't crack when rolling.
• Take each tortilla and add a spoonful of chicken mixture and a little bit of enchilada sauce. Roll it up tightly and place in baking dish with the seam side down. I don't measure how much in each tortilla, I just eye ball it.
• Continue until you have no more chicken mix. Depending on how much chicken mix you add to each tortilla will determine if you need more or less tortillas.
• Pour remaining enchilada sauce over the top and top with additional shredded cheese. Bake in 375 degree oven for 20-25 minutes or until cheese melts and is lightly golden. They keep great when made ahead of time and kept in the fridge for that evenings supper or they freeze well too!