1. Preheat oven to 375 degrees.
2. Mix seasoning blend for chili sauce and set aside. Rinse chicken and pat dry, cut into 1 inch chunks, season with 1/2 tablespoon of seasoning blend, mix well, set aside.

For the Chili Gravy:

1. Heat cooking oil in pot over medium low heat, add flour and whisk well for about 2-3 minutes, add broth, bring mixture to boil, reduce heat to simmer, add seasonings, mix well, allow sauce to simmer for about 10 minutes.
2. Taste for flavor, thin out with water if needed or extra stock. Set aside.
3. In a medium skillet heat about 2 tablespoons of olive oil, add chicken and cook for about 6-8 minutes, mix well. Remove from heat, allow to rest about 5 minutes and chop into smaller chunks.
4. Place cooking oil in pan and heat over medium heat, add tortilla shells one at a time, cook for about 30 seconds on each side, place on paper napkins to drain, repeat.

To Assemble Enchiladas:

1. Place 1/2 cup of Chili Gravy in the bottom of medium casserole dish, spread evenly, dip one corn shell into remaining chili gravy, place in casserole dish, top with about 1-2 tablespoons of cooked chicken and 1-2 tablespoons of grated cheese, roll up, place seam side down in casserole dish, repeat.
2. Top with remaining cheese and green onions, pour remaining Chili Gravy over the edges of enchiladas, to prevent drying out. Drizzle a little Chili Gravy on top of cheese and green onions.
3. Cover with foil, bake at 375 degrees for 30 minutes, remove foil, bake 10 minutes more uncovered. Enjoy!