Preheat the oven to 375 °F

In a small bowl, mix together the dry ingredients for the sauce: 3 Tbsp flour, 1 Tbsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ¼ tsp oregano, ¼ tsp cinnamon, ¼ tsp salt.

Add 3 Tbsp of olive oil to a medium saucepan over medium heat.

When the oil is hot, add the dry ingredients to the saucepan. Stir constantly until the mixture darkens in color (about 1 minute).

Whisk the tomato paste (2 Tbsp) into the sauce. While stirring constantly, slowly pour in the 2 cups of chicken broth, breaking up any chunks. If you add the broth too fast, you will be left with lumps in the sauce, so be gentle!

Set the heat to medium-high to bring the mixture to a simmer. Let it simmer, whisking often, until the sauce has thickened just a bit (6-8 minutes).

Turn heat to low, and stir in pepper (to taste). Leave at low heat until ready to use.

Next we will work on the filling for the enchiladas. Dice the onions (1) and 2 cups mushrooms, but keep them separate. Defrost (if necessary) and cut the ¾ lbs shrimp into smaller pieces, about half an inch thick.

In a large frying pan over medium heat, warm the ½ Tbsp olive oil. Once the oil is hot, add the chopped onions and 1 heaping Tbsp garlic to the pan. Sautée the onions until soft (about 2 minutes), stirring constantly.

Add the chopped mushrooms and sautee for another 1-2 minutes, stirring constantly.

Turn off the heat to the frying pan and stir in the shrimp.

Now we will assemble the enchiladas. Get out a large baking dish and spray with non-stick spray. Fill each of the 8 tortillas with the filling and monterey jack cheese. You should be able to roll the tortillas to be about an inch and-a-half thick, placing them in the baking dish once rolled. On top, and between each layer (if you have layers), add cheese and sauce. By the end you should have used all 3 cups of cheese.

Bake the enchiladas for 40 minutes.

Enjoy!