3 tablespoons all-purpose flour
1 tablespoon chili powder
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/2 teaspoon ground oregano
pinch dried thyme
pinch black pepper
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 1/2 cups vegetable stock
1 tablespoon chopped fresh cilantro
1 teaspoon honey
1 teaspoon fresh lime juice
1 teaspoon salt

1/2 cup minced onion
12 ounces cooked chicken breast, diced
1 teaspoon dried oregano
1 teaspoon chili powder
1 cup vegetable stock
8  corn tortillas
4 ounces low-fat cheddar cheese, shredded
4 ounces shredded green leaf lettuce

In a large sauté pan, combine flour with dry herbs and spices and cook over medium heat until golden brown. Add remaining ingredients for sauce and whisk to combine. Bring to a boil, reduce heat to low, and simmer for 45 minutes, stirring frequently to prevent scorching.

Lightly coat a medium sauté pan with canola oil and sauté onion, chicken, oregano, and chili powder until chicken is lightly browned. Add 1 cup vegetable stock and simmer until liquid has evaporated.

Preheat oven to 350 degrees.

Soak a tortilla briefly in warm water, lay on flat work surface and spoon 3 tablespoons chicken filling inside one edge. Roll tightly and place into 8X8-inch baking pan. Repeat. Ladle sauce on top and sprinkle with cheddar cheese. Bake for 15 minutes or until chcese is melted and sauce is bubbly.

Garnish with lettuce.