Penny's Enchiladas - Chicken or Beef

Filling:

Shredded beef or chicken (leftovers or boil and shred about 2 lbs. of chicken or pot roast some beef)
2 chopped onions
2 stalks chopped celery
small can of chopped black olives
chopped sauteed mushrooms or small can of mushrooms
1 teaspoon each: oregano, basil, ground coriander and ground cumin
1 - 2 cloves minced garlic
1⁄2 bunch chopped fresh cilantro

1 lb., grated Monterey Jack cheese
2 dozen corn tortillas

Sauce:
3 heaping tablespoons of Crisco
3 heaping tablespoons flour
6 cups chicken broth
3 - 6 tablespoons mild chili powder
oregano
basil
coriander
cumin
garlic

-Penny