First, make the enchilada sauce by adding the butter to a 3-quart pot over medium heat. Let melt and add in the cornstarch, whisk to combine and cook one minute. Add the chili powder, cumin and oregano, allow <g class="gr_ gr_462 gr-alert gr_gramm gr_disable_anim_appear Grammar multiReplace" id="462" data-gr-id="462">to cook</g> 30 seconds until fragrant. Add the remaining ingredients and simmer until thickened, set aside.
Chicken Enchilada Bites
Preheat oven to 425 degrees. Cut the tortillas with a round cookie cutter that is slightly larger than the opening to a muffin tin. Gently pierce the tortilla rounds with a fork all over. Spray with cooking spray and place the tortillas into the muffin tin to form cups. Bake for 4 minutes.
While tortillas are cooking make the chicken mixture. Place shredded chicken, cream cheese, enchilada sauce, and scallion into a medium sized bowl and mix to combine.
Take tortilla cups out of the oven, press down any bubbles and divide the chicken mixture evenly between the cups. Top with the cheese and bake for an additional 4 minutes.