Chicken Enchiladas

This is one of our favorite dishes. It's a bit involved for enchiladas, but definitely worth it. David found one night while making this dish that boiling the chicken in the sauce makes it more flavorful, so I make some more sauce just for this purpose. To do this, I usually make another recipe of sauce in another pot and add the chicken to it. Here's the original recipe adapted from Emeril on the Food Network:

3 tablespoons oil
1 tablespoon flour
¼ cup chili powder
16 ounces chicken stock
10 ounces tomato puree
1 teaspoon oregano
½ teaspoon ground cumin
Salt
3 cups grated cheddar cheese
2 cups cooked and shredded chicken
10 corn tortillas

Preheat oven to 350.

Make sauce: In a saucepan, heat 3 tablespoons oil; add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.

Combine cheese and chicken for filling. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up, place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes.