Step by Step method

1. Step 1.

   For the sauce: Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 10-inch oven-safe skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add chili powder, flour, tomato paste, garlic, oregano, and pepper, and cook until fragrant, about 1 minute. Gradually whisk in broth and bring to a simmer. Cook until slightly thickened, about 4 minutes. Remove from heat. Measure out 1 cup of sauce and set aside, leaving the remaining sauce in the skillet.

2. Step 2.

   For the enchiladas: Stack tortillas and wrap in a damp dish towel. Microwave until pliable, about 30 seconds. Place ¼ cup Monterey Jack across the center of 1 tortilla, tightly roll the tortilla around the cheese, and place the seam side down in the skillet. Repeat with remaining five tortillas and 1¼ cups Monterey Jack, arranging enchiladas side by side in a single row in the skillet.

3. Step 3.

   Pour reserved sauce over enchiladas and sprinkle with remaining ½ cup Monterey Jack. Bake, covered, until cheese is melted, about 10 minutes. Uncover and continue to bake until sauce is bubbling around edges, about 5 minutes longer. Sprinkle with onion and serve with lime wedges.

4. Step 4.

   For the sauce: Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 10-inch oven-safe skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add chili powder, flour, tomato paste, garlic, oregano, and pepper, and cook until fragrant, about 1 minute. Gradually whisk in broth and bring to a simmer. Cook until slightly thickened, about 4 minutes. Remove from heat. Measure out 1 cup of sauce and set aside, leaving the remaining sauce in the skillet.

5. Step 5.

   For the enchiladas: Stack tortillas and wrap in a damp dish towel. Microwave until pliable, about 30 seconds. Place ¼ cup Monterey Jack across the center of 1 tortilla, tightly roll the tortilla around the cheese, and place the seam side down in the skillet. Repeat with remaining five tortillas and 1¼ cups Monterey Jack, arranging enchiladas side by side in a single row in the skillet.

6. Step 6.

   Pour reserved sauce over enchiladas and sprinkle with remaining ½ cup Monterey Jack. Bake, covered, until cheese is melted, about 10 minutes. Uncover and continue to bake until sauce is bubbling around edges, about 5 minutes longer. Sprinkle with onion and serve with lime wedges.