In a medium saucepan, on medium heat, sauté onion in olive oil until it begins to soften. Once the onion is softened add in garlic and cook for another 2-3 minutes. Add chili powder, cumin, and sugar. Stir until combined and fragrant. Add tomato sauce and chicken stock and cook for about 5 minutes or until slightly thickened. Preheat oven to 375*F. Pour about ½ cup to ¾ cups of the enchilada sauce into the bottom of a 11x 7 pan coated with cooking spray.

Prepare the enchiladas by taking 1 tortilla and placing ½ cup of shredded chicken, 1 tablespoon of enchilada sauce, 1 tablespoons of cheese, and a squirt of fresh lime juice into the center. Roll up the tortilla by folding ends in first then rolling. Place enchilada seam side down in pan. Repeat with each tortilla. Pour the rest of the enchilada sauce over the enchiladas then sprinkle with the rest of the cheese. Cover with foil and bake for 20 minutes minutes or until cheese is melted. Let sit for 5 minutes and serve.