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1.
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In a large saucepan, whisk together oil and flour over medium heat to make a paste, about one minute.
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Pour in red sauce, chicken broth and salsa.
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Bring to a boil and reduce to a simmer.
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Add the salt, pepper, garlic powder, onion powder and cilantro.
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Simmer for 35-40 minutes to allow sauce to reduce and thicken.
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2.
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While sauce is cooking, add olive oil, onions, garlic and chicken to a skillet over medium heat.
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When chicken is just about done cooking(this will take about 5 minutes per side, depending on the thickness of the chicken), remove it from the pan and shred it.
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Put shredded chicken back into the skillet with the onion mixture and add chili powder, salt and pepper.
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Finish cooking chicken.
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3.
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Preheat oven to 350 F. Prepare the tortillas ... Heat the two tablespoons of olive oil in a small skillet over medium heat.
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Using tongs, cook tortillas one by one until soft, not crisp, about 15 seconds per side.
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Drain excess oil off of the tortillas when you remove them from the pan and place them on a paper towel-lined plate.
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Proceed with all ten tortillas.
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4.
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Pour 1/2 Cup of sauce on the bottom of a 9x13 baking dish.
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Spread to even it out.
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5.
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Dip each tortilla, one at a time, into the red sauce and remove to another plate.
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Spoon meat and shredded cheese in the center of the tortilla.
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Roll up and place seam down in the baking dish.
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When all of the tortillas are filled, pour extra red sauce over the top.
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Top with remaining cheese.
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6.
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Bake for 20 minutes or until bubbly.
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Serve with lettuce, tomatoes, sour cream, etc.
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Adapted from The Pioneer Woman.
