Place the olive oil in a sauce pan. Heat over medium heat.

Add the flour and saute for one minute.

Stir in the chili powder, paprika, oregano, cumin, garlic cloves, and green chilies. Mix well and cook for 1-2 minutes.

Slowly whisk in the chicken broth until well combined.

Add the tomato sauce and mix well. Simmer for 15 minutes stirring occasionally. Remove from heat.

To make the chicken place the chicken broth in a skillet over medium heat. Add the chicken and cook for 15 minutes or until it's cooked through. Remove from pan and shred. Discard chicken broth.

In the same skillet heat the olive oil over medium heat then add the onion, green chilies, and garlic and cook for 3 minutes.

Add the enchilada sauce and the shredded chicken and cook for 3-4 minutes.

To make the bowls place 1/4 of the tortilla chips in each bowl or on each plate then top with a quarter of the lettuce and a quarter of the rice.

Top each bowl with a generous amount of the enchilada chicken. Sprinkle with cheese and then dollop with sour cream.