Preparation

• Combine onion powder, garlic powder, cumin powder, paprika, and dried oregano in a small bowl. Set aside.
• Heat 2 Tablespoons olive oil in a large saucepan over medium heat. Stir in flour to form a paste and cook for 1 minute, stirring constantly.
• Slowly whisk in ½ cup chicken stock immediately; this will form a thick, smooth paste.
• Stir in remaining chicken stock, tomato sauce, salt, pepper, and 2 Tablespoons of the prepared spice mix. Whisk together thoroughly.
• Increase heat to medium-high and cook for 3 to 5 minutes, whisking frequently until sauce thickens. Remove from heat and set sauce aside.
• Set oven to 350°F (175°C) to prepare for baking enchiladas.
• Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add minced garlic and chopped onion; sauté for 2 minutes.
• Mix in diced green chilies and ground beef, breaking up meat as it cooks. Sprinkle in remaining spice mix and cook for an additional 2 minutes until beef is browned.
• Stir in about ¼ cup of the prepared enchilada sauce and cook for 2 more minutes. Remove from heat.
• Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Place approximately an eighth of the beef mixture along the lower third of each tortilla, roll tightly, and arrange seam-side down in the dish.
• Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle evenly with freshly grated Monterey Jack cheese.
• Cover the baking dish and bake for 10 minutes. Remove cover and bake for an additional 10 minutes until cheese is melted and bubbly.
• Let enchiladas cool slightly, garnish with cilantro if desired, and serve warm with your favorite toppings.