Chicken Enchiladas

In a large sauté pan, combine flour with dry herbs and spices and cook over medium heat until golden brown. Add remaining ingredients for sauce and whisk to combine. Bring to a boil, reduce heat to low, and simmer for 45 minutes, stirring frequently to prevent scorching.

Lightly coat a medium sauté pan with canola oil and sauté onion, chicken, oregano, and chili powder until chicken is lightly browned. Add 1 cup vegetable stock and simmer until liquid has evaporated.

Preheat oven to 350 degrees.

Soak a tortilla briefly in warm water, lay on flat work surface and spoon 3 tablespoons chicken filling inside one edge. Roll tightly and place into 8X8-inch baking pan. Repeat. Ladle sauce on top and sprinkle with cheddar cheese. Bake for 15 minutes or until chcese is melted and sauce is bubbly.

Garnish with lettuce.