Place a medium saucepan over medium heat. Add olive oil and flour and cook, stirring, 1 minute to form a light roux. Add chili powder, cumin, smoked paprika, garlic powder, onion powder and oregano; cook 30 seconds until fragrant, stirring constantly so spices don't burn.

Add liquids

Slowly whisk in tomato paste and then pour in vegetable broth a little at a time, whisking to smooth any lumps. Bring sauce to a gentle simmer and reduce heat to low.

Simmer & season

Simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt and pepper. If sauce is too thick, add 2–4 tablespoons more broth. Keep warm off heat while assembling enchiladas.

Filling & assembly

Prepare vegetables

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add chopped onion and cook 4–5 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant. Stir in diced green chiles and cook 1 minute to warm. Remove from heat and stir in half of the chopped cilantro and the juice of 1 lime. Let cool 3 minutes.

Combine filling

In a medium bowl combine the cooled onion mixture with 3 cups of the shredded cheese, mixing until evenly distributed. Reserve 1 cup cheese for topping.

Warm tortillas

Warm a tortilla before filling so it rolls without cracking: heat remaining 2 tablespoons vegetable oil in a small skillet over medium-high heat. Briefly fry each tortilla 10–12 seconds per side (or alternatively wrap stack in damp paper towels and microwave 30–45 seconds) until pliable. Drain on paper towel-lined plate.

Assemble enchiladas

Preheat oven to 375°F (190°C). Pour about 1/2 cup of warm enchilada sauce into the bottom of a 9x13-inch baking dish and spread into an even layer. Place a warmed tortilla on a work surface, spoon about 3 tablespoons of the cheese-vegetable mixture down the center, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly in the dish (should make about 12).

Top & bake

Pour remaining sauce evenly over the rolled enchiladas, making sure edges are covered so tortillas steam and soften. Sprinkle reserved 1 cup shredded cheese over the top. Cover with foil and bake 15 minutes. Remove foil and bake an additional 5–7 minutes until cheese is melted and sauce bubbles.

Finish & serve

Remove enchiladas from oven and let rest 5 minutes. Garnish with remaining cilantro, sliced avocado, pickled jalapeños and a drizzle or dollop of sour cream. Serve hot.