Step 1: Prepare the Red Enchilada Sauce : In a medium saucepan, heat olive oil over medium heat. Whisk in the flour and cook for 1 minute until slightly golden (this forms a roux). Add chili powder, cumin, smoked paprika, garlic powder, onion powder, and oregano. Stir to release aromas. Gradually whisk in chicken broth and tomato sauce until smooth. Simmer for 10 minutes, stirring occasionally, until thickened. Add vinegar, salt, and pepper. Set aside. (Tip: This homemade sauce beats store-bought versions every time — smoky, tangy, and full of flavor.)

Step 2: Prepare the Pulled Pork Filling : In a skillet, heat a tablespoon of oil over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add garlic, cooked pulled pork, cumin, smoked paprika, and ½ cup enchilada sauce. Stir well to combine and let it heat through for 3–4 minutes. Season with salt and pepper. Remove from heat.

Step 3: Assemble the Enchiladas : Preheat oven to 190°C (375°F). Spread ½ cup enchilada sauce on the bottom of a 9x13-inch baking dish. Warm the tortillas slightly (to make them pliable) — 20 seconds in the microwave wrapped in a damp paper towel works great. Spoon about ¼ cup of the pork mixture into each tortilla, sprinkle with cheese, roll tightly, and place seam-side down in the dish. Repeat with all tortillas.

Step 4: Add Sauce and Bake : Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle generously with shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10–15 minutes, until cheese is bubbly and golden.

Step 5: Garnish and Serve : Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro, sour cream, avocado slices, and lime wedges. Serve hot and enjoy the saucy, cheesy goodness!