Step 1

In a saucepan heat vegetable oil over medium heat, then add flour and mix well. Turn down heat slightly and allow flour/oil mixture to cook for a few minutes.

Step 2

Add tomatoes, chicken stock, spices and brown sugar to saucepan and mix well.

Step 3

Bring to a slight boil then reduce heat to a simmer and allow to cook for about 10 minutes.

Step 4

add vegetable oil to a frying pan and allow oil to get hot

Step 5

When the oil is hot, add the corn tortillas to the pan and cook for about 10 seconds on each side.

Step 6

Place them on paper towels or a wire rack to drain as you continue the process. Make sure to pat excess oil off of both sides and handle the tortillas gently, as they will easily tear.

Step 7

When all the tortillas have been fried, you can begin the assembly.

Step 8

Add a tablespoon of shredded Monterey jack/cheddar cheese combo on the tortilla. Then add a tablespoon of chopped sweet onions

Step 9

.Add about two tablespoons of shredded chicken on top of the onions.

Step 10

Add another tablespoon of shredded cheese on top of the chicken.

Step 11

Roll the enchiladas up and gently place them into a baking dish. Repeat the process until completed.

Step 12

Spoon enchilada red sauce on top of the rolled filled tortillas, then top with shredded cheese to finish the dish.

Step 13

Once all the enchiladas are in your baking dish, spoon a generous amount of Red Enchilada Sauce over the middle of the enchiladas, then top with shredded cheese.

Step 14

Place the baking dish on the center rack of a 350-degree preheated oven and bake for 20 minutes (or until an internal temperature of 165 degrees has been reached).

Step 15

Serve with Mexican rice, refried beans, roasted corn, or your favorite sides.