For the sauce: 

1. Heat oil in a small sauce-pan over medium heat. Add the flour and whisk constantly, cooking for about 2 minutes. Add in the chili powder, garlic powder, cumin, an oregano and cook for 1 more minute while continuing to whisk.
2. Slowly pour in the chicken stock and whisk until thoroughly combined without any lumps. Continue cooking on a low simmer for about 10-15 minutes until the sauce has thickened. Season with salt, and set aside to pour over enchiladas once they are rolled and placed in the dish. 

For the enchiladas: 

1. Preheat the oven to 350°F. 
2. In a large sauté pan, heat oil. Add chopped onion, green pepper, and garlic. Cook for about two minutes until fragrant. Add the ground beef and let it brown while using a wooden spoon to break it up into crumbles, taking around 5-6 minutes.
3. Once the beef has browned, add the packet of Riega® Taco Seasoning and pour in the can of green chiles. Set aside. 
4. To assemble the enchiladas, lay out a tortilla, and spread two tablespoons of sauce (recipe above) over the tortilla. Add a generous spoonful of the beef filling in a line down the center of the tortilla, then add some shredded cheese. Roll up the tortilla tightly and place it in a prepared baking dish. After assembling the remaining enchiladas, spread the remaining sauce evenly over the top. 
5. Bake uncovered for 20 minutes, or until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. 
6. Garnish with cilantro, jalapenos, or sour cream. Enjoy!