Heat up the oil in a pot over medium heat. Once hot whisk in the flour and cook for about a minute.

Then add the spices and seasonings and whisk until clumpy. Cook for another minute.

slowly stir in the chicken broth while continuously stirring to prevent lumps from forming.

Bring sauce to a boil then simmer for about 10 minutes until thickened. Continue to stir often.

Remove sauce from heat and set aside.

Heat up the oil in a skillet over medium high heat.

Quickly fry the tortillas one at a time for a few seconds on each side. Then transfer to a paper towel lined plate to drain.

Preheat oven to 350

Combine the cheese and diced onion in a bowl.

Line a baking sheet with foil. Take a tortilla and dip it in the sauce. Then lay it on the baking sheet.

Put some of the cheese and onion mixture on the tortilla and roll it up.

Repeat with the rest of the tortillas.

Top the enchiladas with any leftover sauce. Then with the leftover cheese.

Bake for 25 minutes or until the cheese is melted and bubbly.