Heat oil in a small saucepan over medium-high heat.
Add flour and whisk together, cooking for 1 minute.
Stir in the spices.
Gradually add in the stock, whisking constantly to remove lumps.
Reduce heat and simmer, 10-15 minutes, until slightly thickened.
Preheat oven to 400 degrees. Place chicken breast on baking sheet and roast for about 30 minutes, until cooked through and internal temperature reaches 165 degrees. Once slightly cooled, shred chicken using two forks. Set aside.
Decrease oven temperature to 350 degrees.
Prepare enchilada sauce.
Dice onion, poblano pepper and carrot.
Heat 1 tablespoon olive oil in a sauté pan over medium-high heat.
Add carrot and onion; sauté for 5 minutes until softened and browned. 8. Add pepper and sauté for 2-3 more minutes.
In a large bowl mix together sautéed veggies, shredded chicken, green chilies, ½ cup enchilada sauce, ½ cup shredded cheese and ¼ teaspoon black pepper. Mix well.
Place ½ cup of the mixture in the center of each tortilla, spreading across the center. Tightly roll each tortilla up into a tube.
Spread ½ cup enchilada sauce in the bottom of a 9x13 –inch baking dish. Place all enchiladas in the dish. Drizzle remaining ½ cup enchilada sauce over top the enchiladas. Sprinkle with remaining ½ cup cheddar cheese.
Bake uncovered for 20 minutes.
Serving Size 1 enchilada
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.