10-Minute Gluten-Free Enchiladas

For the EnchiladasIf your tortillas were stored in the fridge, or are not very flexible, wrap them in a paper towel and microwave for 30 seconds to heat them up.Spread about ½ cup of enchilada sauce over the bottom of a 9x13 glass (microwave safe) pan.Mix the cilantro, chicken, and about 1 cup of enchilada sauce together so that they are evenly combined.Dip each tortilla in the remaining enchilada sauce, fill with 2½-3 Tablespoons of filling, and roll. Place in the pan and repeat with the remaining tortillas and filling.Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the shredded cheese.Microwave for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.For the Enchilada SauceIn a saucepan mix together all the spices, the flour, and the oil. Heat while whisking until fragrant about 3-5 minutes (you want the floury taste to cook out also.)While whisking add the chicken broth and water and whisk until smooth. Heat until the sauce comes to a boil, and then simmer for 2-3 minutes or until the sauce is thickened.