Vegetarian Cheese Enchiladas

Set your stove temperature to medium-high heat.

Add 2 tbsp of olive oil to a pot. Add the flour and mix it with the olive oil using a whisk about 1 minute to make the sauce.

Add the chili powder, cumin, oregano and garlic powder to the flour mixture continuing to stir with a whisk.

Add the low sodium vegetable broth slowly stirring with the whisk. Decrease the heat to medium.

Add salt. Add more to taste if desired.

Preheat a skillet to medium high heat and add olive oil. Heat your tortillas on each side being sure not to burn them. Set aside.

Take 1/2 to 1 cup of enchilada sauce and pour in a baking dish covering the bottom of the dish.

Take each tortilla and dip them lightly at the bottom of the dish. 

Take a finger full or about 1/3-1/4 cup of cheese and place it in the tortilla and roll it to close.

Continue step 8 and 9 until all tortillas are filled.

Pour sauce over each tortilla. Sprinkle cheese over the top of each tortilla.

Remove the enchiladas from the oven and garnish with cilantro.