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For the spinach mixture, in a large 12-inch nonstick skillet, heat the 1 teaspoon oil over medium heat. Add the onion and cook, stirring occasionally, for 3-4 minutes until the onion starts to turn translucent. Add the spinach, broth and salt and pepper (start with about 1/4 teaspoon each and add more to taste). Cover the skillet and cook 2-3 minutes until the spinach is wilted. Scrape the mixture to a plate and return the skillet to medium heat.
For the spice mixture, heat the 1 1/2 tablespoons oil until hot. Add the flour, chili powder, cumin, oregano and garlic powder and whisk to combine. The mixture will be crumbly. Continue stirring and moving it about the skillet for 1-2 minutes until it is fragrant.
Slowly add one cup of the broth whisking vigorously to avoid clumps. Once the first cup of broth has been incorporated, whisk in the last of the broth gradually. Cook, whisking constantly, until the mixture is thick and bubbling, 3-4 minutes. Stir in the vinegar and salt and pepper to taste.
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan.
Spread half of the sauce in the prepared pan. Place a damp paper towel on a microwave-safe plate, stack 3-4 tortillas on the plate and cover with another damp paper towel. Microwave for 30-40 seconds until the tortillas are hot and pliable. (You'll repeat this process while filling the tortillas.)
Place about some of the spinach mixture (scoop just the spinach, leaving excess liquid on the plate) and cheese in each tortilla and roll up - right around 1/4 cup of each give or take. Place seam side down in the baking dish.
Pour the rest of the sauce over the enchiladas and sprinkle the remaining cheese over the top. Bake for 15-20 minutes until hot and bubbling. Let the enchiladas rest for 5-10 minutes before serving.