Ingredients: For the Enchilada Sauce: 2 tablespoons vegetable oil 2 tablespoons all-purpose flour 4 tablespoons chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon dried oregano 2 cups chicken broth 1 can (8 ounces) tomato sauce Salt and pepper, to taste For the Chicken Filling: 2 cups cooked shredded chicken 1 cup diced onion 1 cup diced bell pepper 2 cloves garlic, minced