Mix and rub the chicken spices over all the chicken pieces.

Grill or smoke or fry the chicken.

Fry up the onion, nice and dark. Caramelize it if you want.

In a pot, melt the butter on med-high, bring it to a “boil”.

Add flour and whisk well, return to boil and stirring constantly.

Add half the stock, mix it and add the other half, return to boil. Stir constantly.

Add the sour cream, mix well, find desired consistency and and set aside.

In an open tortilla, place some chicken, onion and some cheese.

Roll up the tortilla, and pan fry to crisp the tortilla a bit

Place seam-down in a 9×13 pan.

Once the pan is full, pour the sauce all over the enchiladas.

Sprinkle remaining cheese over the top.

Place in BBQ/Smoker/Oven for ~20-25 minutes at 400.

Top with picante sauce, sour cream and/or jalapenos and serve.