Rotisserie Chicken Enchiladas

Heat oil in a medium saucepan on medium-low heat.
Add flour and whisk quickly.
Add the chili powder, onion powder and salt and continue whisking. The mixture will be dry and crumbly. Reduce heat to low.
Gradually add in the stock, whisking to combine liquid and spices. Bring the liquid to a boil.
Put on low heat and simmer sauce for 10-15 minutes until it coats a spatula and reaches your desired thickness.
Remove from heat. If desired, add a spritz of lime juice for flavor and freshness.

Shred rotisserie chicken and set aside.
Prepare homemade enchilada sauce and shred cheese if needed.
Add ½ cup of enchilada sauce to shredded chicken and toss to coat the chicken in sauce.
Soften tortillas by placing them in the microwave for 20 seconds.
Prepare an 8x8 baking dish by spraying with cooking spray. Preheat oven to 350ºF.
To roll enchiladas, place tortilla "cooked" side down (the side with the brown spots) on a plate or in your hand. Spoon ¼ cup of chicken about an inch wide in the middle of the tortilla. Sprinkle cheese across chicken. Roll tortillas tightly (but gently so the tortillas don't rip) and place the enchilada seam side down on the baking dish.
Repeat with remaining tortillas and chicken.
Top enchiladas with remaining sauce and cheese.
Bake enchiladas for 20 minutes until sauce is bubbly and cheese is melted.