Instructions:

Make the Enchilada Sauce: In a medium saucepan, heat vegetable oil over medium heat. Whisk in the flour and cook for about 1 minute until golden. Add the chili powder, cumin, garlic powder, onion powder, and oregano, stirring to combine. Gradually whisk in the chicken broth and tomato paste. Bring to a simmer and cook for about 10 minutes, or until the sauce thickens. Season with salt and pepper to taste.

Prepare the Chicken Filling****: In a large bowl, combine the shredded chicken, diced onion, 1 cup of shredded cheese, sour cream, smoked paprika, and cayenne pepper. Mix well, adjusting seasoning as needed for balanced flavors.

Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Warm the corn tortillas in a skillet until pliable. Place a few tablespoons of the chicken mixture in the center of each tortilla, roll tightly, and place seam-side down in a greased 9x13-inch baking dish. Repeat until all tortillas are filled. Pour the prepared enchilada sauce over the top and sprinkle with the remaining shredded cheese.

Bake the Enchiladas: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Garnish and Serve****: Remove from the oven and let cool slightly. Top with chopped cilantro and diced green onions before serving. Enjoy with sides like Mexican rice or refried beans.

For best results, always warm your tortillas before filling to avoid cracking. You can also customize your enchiladas with various fillings, such as adding black beans or sautéed vegetables for extra flavor and nutrition.

Don't hesitate to experiment with different cheese varieties to find your perfect combination. Remember, enchiladas can be prepared ahead of time and stored in the refrigerator for up to 24 hours, making them a convenient meal option.