Cheesy Baked Chicken Enchiladas An Easy Family Favorite

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts
• 1 tbsp (15ml) olive oil
• 1 tsp (5g) chili powder
• 1/2 tsp (2.5g) cumin
• 1/4 tsp (1.25g) garlic powder
• 1/4 tsp (1.25g) onion powder
• Salt and black pepper to taste
• 2 tbsp (30ml) olive oil
• 2 tbsp (25g) all-purpose flour
• 3 tbsp (35g) chili powder
• 1 tsp (5g) cumin
• 1/2 tsp (2.5g) garlic powder
• 1/4 tsp (1.25g) dried oregano
• 1/4 tsp (a pinch) cayenne pepper (optional, for heat)
• 2 cups (475ml) chicken broth
• 1 (15 oz/425g) can tomato sauce
• 1 tbsp (15ml) apple cider vinegar
• 12 (6-inch) corn tortillas
• 2 cups (225g) shredded Monterey Jack cheese (or cheddar, or a blend)
• Optional toppings: Sour cream, chopped cilantro, sliced green onions