Preheat oven 350 degrees F.

Whisk together vegetable oil and flour over medium heat in a medium saucepan. Whisk until it becomes a light tan color. (about 5 minutes).

Whisk in the spices and cook for 30 seconds. Stir in your broth and whisk. Once it begins to boil, turn heat to low and whisk until it thickens like a gravy. If it gets to thick, add a little water to thin it out. Remove from heat.

For your tortillas pour oil in a small skillet on medium heat. I usually use a skillet just a bit larger than the size of my tortillas, you don't have to though. Any skillet will work. Heat your oil. Heat each tortilla about 2 seconds per side, using tongs to flip over. Then place on plate with paper towel to absorb the excess oil. I usually stack a paper towel in between each layer of tortillas. Instead, you could soften your tortillas in the microwave, for a faster prep time!

In a 9x13 baking dish pour some of your enchilada sauce to cover the bottom.

Slice your cheese into slices that will fit into your tortilla. Roll a slice of cheese in each tortilla and place in your baking dish, until your dish is full. Cover enchiladas with sauce. If you have sauce left over, you can use it to flavor refried beans or rice. You can also store it in the fridge for up to 3 weeks. Shred any left over cheese and put to the side. Bake for 10 minutes.

Remove from oven and sprinkle with your shredded cheese. Place back in oven for 5-10 minutes. You can put the cheese on top in the begining, but I like my cheese just melted, so I add it later.

Cool 5 minutes before serving.