Easy Shredded Chicken Enchiladas Weeknight Dinner Sorted

Ingredients

• 1 1/2 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 pepper to taste
• 2 tbsp (30ml) olive oil
• 2 tbsp (20g) all-purpose flour
• 3 tbsp (36g) chili powder
• 1/2 tsp (2.5g) garlic powder
• 1/4 tsp (1.25g) cumin
• 1/4 tsp (1.25g) dried oregano
• 1/4 tsp (1.25g) salt
• 1/4 tsp (1.25g) sugar
• 2 cups (475ml) chicken broth
• 2 tbsp (30ml) tomato paste
• 12 (6-inch) corn tortillas
• 2 cups (225g) shredded cheddar cheese, or a Mexican cheese blend, divided
• Optional: Chopped cilantro, sour cream, or guacamole for serving