1. Preheat oven to 400. 2. in 12-inch stainless skillet, heat oil over medium high heat. Meanwhile season both sides of chicken to taste with salt and pepper and garlic powder. 3. When oil is nice and hot, cook chicken until golden brown on both sides. Add some water to the hot skillet, cover, and turn heat to low. 4. Cook chicken until done. Meanwhile, chop the onions. 5. Remove chicken and set aside in a large bowl to rest. Separate any liquid from the chicken fat. Set liquid aside to add to the sauce later for extra flavoring, and add the fat back to the pan. 6. Turn the heat back up to medium high and cook the onions until slightly brown. Remove onions and set aside. 7. Add the butter to the skillet and melt until foaming subsides. Add flour and cook, while stirring, for about a minute until it bubbles. Add tomato paste and spices and cook, while stirring, for another 30 seconds. 8. Gradually whisk in the chicken broth and the reserved chicken cooking liquid until desired thickness is reached. 9. Taste the sauce, then add the salt. Taste again and add more if desired. Remove from heat and set aside. 10. Using two forks, shred the chicken and toss with the onions. 11. Place a few spoonfuls of chicken mixture and a few spoonfuls of cheese in each tortilla. Make sure you reserve some cheese for the topping. 12. Roll tortillas and place them seam side down in a 9X13 baking dish. (That's the medium-size glass Pyrex). 13. Pour and spread enchilada sauce over the top. Sprinkle remaining cheese on top. If you made 2 pans, cover and freeze one of them before baking. 14. Bake for 20 minutes or until sauce bubbles and cheese is beginning to brown. 15. Serve with greens, sour cream, avocados, tomatoes, etc. ---------------------------------------------------------------------------
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