Enchilada Sauce

Add olive oil and flour to a medium saucepan and place over medium heat. Whisk together and cook 2 minutes. Add chili powder, garlic, onion, cumin, oregano and salt. Cook for 1 minute, whisking continually.

Whisk in broth until completely combined. Add tomato sauce and cook 5 minutes.

Stir in heavy cream, remove from heat and set aside to cool slightly.

Enchiladas

Preheat oven to 375°
Add softened cream cheese, salt, garlic and pepper into a large bowl. Mix until combined.

Next, add diced chicken and half of the shredded cheese and mix well.

Spray a 9 x 13 and 11 x 9 casserole dish with non-stick cooking spray.

Dip each flour tortilla into enchilada sauce, lightly coating each side. Move to a clean plate.

Spoon about 2 to 3 tablespoons of filling into center of tortilla. Roll up and place seam-side down into the baking dish. Repeat with remaining ingredients, placing enchiladas into pan touching each other.

Pour remaining sauce over enchiladas.

Cover with foil and bake for 30 minutes.

Remove foil and sprinkle remaining cheese over the baked enchiladas. Return to oven, uncovered for an additional 10- 15 minutes or until cheese has melted and edges of enchiladas just start to brown.
Remove from oven and allow to cool 10 minutes before serving.

Garnish with your favorite toppings such as cilantro, green onions, sour cream, salsa, fresh tomatoes, black olives and guacamole.