Preheat the oven to 350 degrees.

In a skillet, heat the oil over medium heat. Whisk in the flour and cook for 1-2 minutes until it starts to bubble.

Whisk in the chili powder, garlic powder, cumin, oregano, salt, and chicken bouillon until the oil has been absorbed and it looks clumpy.

Gradually whisk in the water, make sure to whisk out the clumps until smooth.

Continue cooking until the sauce thickens. Be sure to whisk continually.

Use an 11 inch - 7 inch pan to place the tortillas.

Dip the tortillas in the chili sauce. Fill with shredded cheese. Roll it up and push it to the end of the pan. Repeat until all 12 tortillas have been filled.

Pour the remaining sauce over the top of the enchiladas. Use a spatula to evenly spread the sauce over the top.

Sprinkle the remaining shredded cheese over the top.

Bake in the oven for 20-25 minutes until bubbly.

Remove from the oven.

Serve.