INSTRUCTIONS:

Preheat oven to 350 degrees.
For the enchilada sauce: In a small saucepan over medium heat, add oil and flour. Whisk for 1 minute. Add broth, whisk to avoid big lumps from forming. Stir in FlavorMaster®, tomato paste, cumin, oregano, chili powder, salt, and pepper. Whisk until smooth. Simmer for 10-15 minutes until sauce thickens, stirring occasionally. Remove from heat and set aside.
In a bowl, combine shredded chicken, salsa, cilantro and chopped onion.
Mix the jack and cheddar cheese together in a second bowl.
Steam corn tortillas in the microwave for 30-45 seconds to make them soft and pliable.
Pour about a third of enchilada sauce in the bottom of a large baking dish.
Lay out tortillas flat and place a small handful of the cheese mixture in each tortilla, leaving about 1 cup for topping.
Evenly spread the shredded chicken among the tortillas. Then roll the tortillas up and place them in your baking dish. Evenly pour the remaining enchilada sauce on top of the enchiladas. Sprinkle top with remaining cheese.
Bake in the oven for 25 minutes until top is golden and bubbly.
Remove from oven, sprinkle with chopped cilantro and a drizzle of sour cream. Serve immediately.