• Preheat oven to 375 °F
• In a large pot or skillet add the 2 tablespoons of butter and 1 tablespoon of oil and heat together
  
• Once the butter has melted, add the flour and whisk on medium-low heat.
  
• Keep whisking and add the chili powder, paprika, cayenne, cumin, garlic powder and oregano.
  
• Add about ½ a cup of the vegetable broth and continue whisking.
  
• Add the tomato paste and keep whisking till everything is well combined and the spices have started to get fragrant.
  
• Now add the remaining broth, salt and sugar and whisk nicely.
  
• Bring to a boil. Reduce the heat, cover and let it simmer for about 15 minutes.
• Take off heat, taste and add salt if needed.

Layering the Enchiladas

• Pour some of the enchilada sauce to the baking tray and spread till the entire base is covered in a thin layer of sauce.
  
• Take one tortilla, dip it in the enchilada sauce, add some cheese to it, roll it and place it in the basking tray.
  
• Repeat for all the tortillas and arrange each rolled and filled tortilla side by side until the entire baking tray is filled.
  
• Pour the remaining enchilada sauce on top, till all the tortillas are covered in it. Add the diced onions and more of the shredded cheese on top.
  
• Place in the oven and bake for 15 minutes.
• Once the cheese is nice and bubbly take it out, garnish with some chopped lettuce and Mexican crema.
  
• Serve warm & enjoy your Best Cheese Enchiladas Rojas!