Step 1

Pre-measure all of your sauce ingredients (flour, spices, and salt will be added together so they can all go in the same small bowl) and place them next to the stove.

Step 2

In a medium pot, heat oil over medium heat. Add flour,  spices, and salt and whisk until a thick paste forms and begins to bubble, 30 seconds to 1 minute.

Step 3

Whisk in tomato paste and stir until mostly combined. Slowly pour in broth, whisking out any lumps as they form and whisk until completely smooth. Bring to a simmer and cook, whisking often, until sauce has thickened, 6 to 9 minutes.

Step 4

Remove from heat, stir in vinegar, and add salt and pepper to taste. Set aside to cool slightly.

Step 5

Preheat oven to 350°F.

Step 6

Lightly grease your baking dish and add 1/4 cup of the enchilada sauce to the bottom of your dish, spreading it so that it mostly coats the bottom in a thin layer.

Step 7

Place warm carnitas in a bowl and add 3/4 cup of sauce. Stir until well-combined. Fill each tortilla with about 1/3 cup of meat and roll tightly. Place in the baking dish, seam-side down.

Step 8

Pour remaining sauce over the enchiladas and sprinkle the cheese over the top.

Step 9

Bake for 25 to 30 minutes, until cheese is melted and the edges of the tortillas are just slightly crispy and browned.

Step 10

Cool for 10 minutes before serving. Top with sour cream and pico de gallo if desired. Enjoy!