In a medium saucepan over medium heat, add the oil. Once heated, stir in the flour and whisk for 1–2 minutes to create a roux. The mixture should be smooth and just slightly golden.

Add the chili powder, garlic powder, oregano, cumin, and salt. Whisk well to form a thick, fragrant paste. This toasting step brings out the depth of the spices.

Slowly pour in the chicken broth while whisking constantly to avoid lumps. Keep whisking until fully combined. Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon. Set aside and keep warm.

Lightly grease an 11×7-inch baking dish. Warm each corn tortilla by dipping it briefly into the warm chili sauce—just enough to soften it and make it easy to roll without tearing. You can also microwave the tortillas briefly if needed.

Place a generous handful of shredded Mexican cheese into the center of each saucy tortilla. Roll tightly and place seam-side down in the prepared baking dish. Continue until all tortillas are filled and the pan is full.

Pour any remaining red chili sauce evenly over the rolled enchiladas. Sprinkle the top with the remaining cheese. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until hot and bubbly with melted cheese.

Let the enchiladas cool slightly before serving. Serve them with classic Mexican sides like rice, refried beans, or a crisp green salad. A dollop of sour cream or sliced avocado on top is always welcome.