To bake the best chicken enchiladas with this homemade sauce, start by preheating your oven to 350°F. In a saucepan, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped onion and cook until it becomes translucent. Next, add 2 minced garlic cloves and cook for an additional minute.

Add 2 tablespoons of all-purpose flour to the saucepan and cook for 1 minute, stirring constantly. Gradually whisk in 1 cup of chicken broth and 1 cup of milk, making sure there are no lumps. Continue cooking and stirring until the sauce thickens.

Reduce the heat to low and add 1 cup of your favorite enchilada sauce, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of oregano, 1/2 teaspoon of salt, and a pinch of black pepper. Simmer the sauce for 5 minutes, stirring occasionally.

In a separate bowl, combine 2 cups of cooked shredded chicken, 1 cup of shredded cheese (such as cheddar or Monterey Jack), and 1/4 cup of chopped fresh cilantro. Mix well.

Spread a thin layer of the sauce in the bottom of a baking dish. Place a small amount of the chicken and cheese mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in the baking dish.

Pour the remaining sauce over the enchiladas, making sure they are fully covered. Top with an additional sprinkle of shredded cheese.

Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot with additional toppings like sour cream, sliced green onions, and chopped cilantro.

These homemade chicken enchiladas with the delicious homemade sauce are sure to be a hit! Enjoy your meal!