2 c. cooked chicken
1 onion, chopped
2 tsp. garlic powder
1 tbsp. flour
1 (10 oz.) can diced Ro Tel tomatoes
2 (8 oz.) cans tomato sauce
1 tsp. sugar
1 tsp. ground cumin
2 tbsp. oil
2 c. grated Cheddar cheese
1 tsp. salt
8 to 10 corn tortillas

Brown onion in oil. Stir in flour. Stir in Ro Tel tomatoes, tomato sauce, sugar, cumin and salt. Stir until thick and bubbly. Set aside. Grease a 9 x 13 inch baking dish. Fill tortillas with sauce, chicken and cheese. Roll tortillas and place in baking dish, seam side down. Pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Bake uncovered at 350 degrees for 30 minutes.