Heat oil in a medium saucepan, over medium-high heat. Add flour to the hot oil, smoothing and stirring with a wooden spoon. Cook for 1 minute.Add the chili powder and cook for an additional 30 seconds. Add vegetable broth, tomato paste, oregano, and cumin. Stir to combine. Bring to a slow boil, then reduce the heat and simmer for at least 15 minutes. The sauce will smooth out and thicken up a bit. After 15 minutes, add the lime juice and adjust the seasonings as needed.
STEP #2 PREPARE THE CHEESE AND BEAN ENCHILADAS FOR THE OVEN
After the sauce is ready and the pico de gallo is prepared and in the fridge, preheat oven to 375 degrees F.
Ladle 1 cup of the enchilada sauce into a deep 9x12 baking pan or dish, and set aside.
Find a plate large enough for the tortilla to lay flat; ladle ½ cup of enchilada sauce to cover the bottom of the plate.
Warm the tortillas, per package instructions or warm over an open gas flame.
Place the prepared tortilla on the plate and press it down into the enchilada sauce. Flip and coat the other side; both sides should be coated with enchilada sauce. Place the coated tortilla onto another clean plate or work surface.
Add about 2 to 3 tablespoons of refried beans to the tortilla and spread it out using the back of a spoon to coat the tortilla evenly. Leave a 1-inch border around the outer edge of the tortilla, so that the cheese and beans don’t ooze out when rolling the tortilla.
Add about 2 to 3 tablespoons of the cheese to cover the tortilla, leaving the 1-inch border around the edges.
Roll up the tortilla and place the enchilada into the enchilada sauce inside the baking dish or pan. Repeat until you have made all 6 enchiladas.
Pour the remaining enchilada sauce over the enchiladas and smooth over the sauce with a spoon making sure to coat each enchilada completely. Top with the remaining cheese.
Place the enchiladas in the oven and bake for 20 to 30 minutes, or until the cheese is melted and everything is warmed through.
Serve warm with the toppings you desire.
Calories are figured without optional pico de gallo. For more nutrition information, please visit our Policies & Disclaimers page.
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