Enchiladas Rojas

Ingredients (25)

• 1 medium onion, chopped
• 1 tablespoon canola oil
• 1 tablespoon all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon rubbed sage
• 1 can (14-1/2 ounces) stewed tomatoes
• 3/4 pound shredded rotisserie chicken
• SAUCE:
• Boiling water
• 2 dried guajillo chiles
• 1/3 cup butter
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded and diced
• 1/2 cup all-purpose flour
• 1 can (14-1/2 ounces) chicken broth
• 1 can (8 ounces) tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 10 flour tortillas (6 inches), warmed
• 2 cups shredded Colby-Monterey Jack cheese, divided
• Optional toppings: Halved grape tomatoes, minced fresh cilantro, sliced jalapeno peppers, chopped red onion and cubed avocado