• Preheat the oven to 350 degrees then spray a 9x13" baking dish, or two smaller baking dishes, with nonstick spray and set aside.

For the Red Enchilada Sauce:

• To a small bowl, add the spices – chili powder through cumin – then stir to combine and set aside.
• Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking constantly for 1 minute.
• Add the seasonings then whisk until they're toasted and very fragrant, 30 seconds. Switch to a spatula then add the tomato paste and mash it in with the seasonings to create a thick paste.
• Switch back to a whisk then slowly stream in the chicken stock or broth while whisking to create a smooth sauce. Turn the heat up to medium-high then bring the sauce to a simmer while stirring slowly and constantly with a spatula. Once simmering, turn the heat back down to medium then simmer for an additional 1-2 minutes or until the sauce has thickened (sauce will continue to thicken as it cools). Cool slightly before using.

For Assembly:

• Spread 1/2 cup enchilada sauce into the bottom of the prepared baking dish then set aside.
• Wrap half the tortillas in a damp paper towel then microwave for 30 seconds to warm them up — this helps prevent the tortillas from cracking. Don’t worry if they still crack since the enchiladas will be covered in sauce and cheese anyway.
• One by one, place a warm tortilla onto a clean, dry surface like a plate or cutting board then spread ~2 Tablespoons shredded chicken across the center. Spread ~1 Tablespoon shredded cheese on top then roll the tortilla and place it seam side-down in the baking dish. Repeat with the remaining ingredients, warming the second batch of tortillas when needed. Reserve the extra shredded cheese.
• Pour the enchilada sauce on top of the tortillas (may not need all of it) ensuring they are completely covered — any uncovered spots of tortilla will become tough and hard after baking.
• Sprinkle the reserved shredded cheese on top then cover the baking dish with a piece of nonstick sprayed foil and bake for 30 minutes or until the cheese on top has melted and the enchilada sauce is bubbling. Let the enchiladas cool for 10 minutes before scooping onto plates and serving.