Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Step 2: In a medium skillet over medium heat, add the vegetable oil and whisk in the flour to create a roux. Cook for 1-2 minutes until slightly golden.
Step 3: Whisk in the chili powder, cumin, garlic powder, and oregano. Slowly pour in the broth while whisking constantly to ensure a smooth sauce.
Step 4: Simmer the sauce for 5-8 minutes until thickened. Season with salt to taste.
Step 5: In a separate small skillet, heat a teaspoon of oil and lightly fry each tortilla for about 5 seconds per side to soften. Blot excess oil with a paper towel.
Step 6: Dip a tortilla into the warm sauce, place it on a plate, and fill with about 2-3 tablespoons of the cheese blend. Roll tightly and place seam-side down in the prepared baking dish.
Step 7: Repeat with all tortillas. Pour the remaining sauce over the rolled enchiladas and top with the remaining cheese.
Step 8: Bake for 15-20 minutes, or until the cheese is melted and bubbling. Serve warm.