In a large skillet, heat the olive oil over medium heat. Whisk in the all-purpose flour and cook for about one minute until lightly golden.
Stir in the chili powder, garlic powder, onion powder, cumin, salt, and pepper. Cook for an additional minute.
Pour in the tomato sauce and vegetable stock, whisking until smooth. Bring to a simmer and cook for about 5 minutes until it thickens slightly.
In a mixing bowl, combine the cooked chicken with 1 cup of the sauce mixture.
Preheat your oven to 350°F (175°C). Spread a thin layer of sauce in the bottom of a baking dish. Fill a tortilla with the chicken mixture and roll it up tightly. Place seam-side down in the baking dish.
Pour the remaining sauce over the enchiladas and sprinkle with cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
Let cool for a few minutes before serving. Garnish with cilantro, avocado, or lime if desired.
