Wash hands with soap and water.

Heat the oil in a medium saucepan.

Saute the chopped onion in the oil. Add the flour and cook for 1 minute.

Add the chilies, chicken broth, chicken and garlic powder. Simmer uncovered for 5 minutes.

Mix the cornstarch into about 1/4 cup of cold water until all the lumps are gone. Add to the chile and chicken mixture. Cook for 2 more minutes.

Tear the tortillas into strips and divide into thirds. Add them to the pan and cook until they are hot, stirring with a spoon from time to time.