Step 1

In a medium-sized saucepot, melt the butter over medium-low heat. Add the chili powder, garlic powder, onion powder, and cumin, whisking to combine. Cook until fragrant, 30 seconds to a minute.

Step 2

Whisk in the cornstarch and cook for an additional minute. Slowly pour in the chicken stock while whisking constantly until combined.

Step 3

Whisk in the tomato sauce, sugar, and salt. Bring to a simmer, whisking occasionally until thickened. Set aside.

Step 4

In a large bowl, combine the shredded chicken, 1 cup of cheddar, sour cream, cilantro, and ¼ cup of the sauce. Stir to combine and set aside.

Step 5

Preheat the oven to 350°F. Pour 1 cup of the sauce into the bottom of a 9×13 baking dish, covering the bottom.

Step 6

Layout the tortillas and evenly distribute the filling among them, using about ¼ cup of filling per tortilla.

Step 7

Roll the tortilla around the filling and place it in the baking dish seam side down. Repeat with the remaining tortillas and filling.

Step 8

Pour the remaining sauce on top, making sure all tortillas are covered. Top with the remaining cheese.

Step 9

Bake for 20-25 minutes until the cheese is melted and the dish is bubbly. Let cool for about 10 minutes and serve with your favorite toppings.