Preheat oven to 375° and spray 9 x 13 glass baking dish. If using rice, start this cooking in your rice cooker so it is ready later.

Heat skillet to medium heat. Once warm, add oil and then chicken and diced onion. Season with chili and onion powders. Once onions turn clear and chicken is cooked, set aside.

In a medium saucepan on medium high heat add butter and flour. Whisk together until a paste forms. Cook for 4 minutes. Stirring frequently. The flour will look a bit darker at this point. You will then whisk in the chicken stock and add your Bouillon cube. Let this come to a boil and reduce to a simmer. Stirring occasionally. Let cook until mixture has thickened/ coats the backside of a spoon.

While your soup is cooking, add all sauce ingredients into a large bowl. Once your soup is ready, add it to your sauce bowl. Everything is now ready to assemble

Heat your tortillas either for 15 seconds in the microwave or place in tin foil to heat in your already preheated oven for 5 minutes. This will make them easier to roll.

Now that everything is ready to go, you will start off by putting a layer of source in your pan to coat the bottom. Next, start with the tortilla, then sauce, rice/beans (if using), meat, and then cheese. Take the top of the tortilla and start rolling it up around the contents. Repeat until all tortillas are filled in your pan. Add remaining sauce and cheese on top and it is ready to bake.

Bake uncovered for 45 minutes.