Cheese Enchilada Bar with 6 Toppings

SHOP (12 to 15 Enchiladas)
Sauce: 
Extra Virgin Olive Oil (2 tablespoons)
All Purpose Flour (2 tablespoons)
Vegetable Broth (2 cups)
Tomato Sauce (15 oz can)
Tomato Paste (2 tablespoons)
Chili Powder (2 tablespoons)
Cumin Powder (1 teaspoon)
Onion Powder (1 teaspoon)
Garlic Powder (1 teaspoon)
Smoked Paprika (1/2 teaspoon)
Cayenne Pepper (1/2 teaspoon)
Salt & Pepper (1/2 teaspoon each)

Enchiladas: 
12 to 15 Corn Tortillas
Mexican Four Cheese Blend (About 4 cups)

Toppings: 
Fresh Cilantro Leaves Queso Fresco     Lime Wedges
Sliced Radishes Sliced Jalapenos    Sour Cream
Sliced Green Onions Sliced Black Olives

PREP (20 minutes)
Make sauce over medium heating Olive Oil in saucepan and slowly adding Flour 
Cook until golden brown (about 2 mins)
Add all other ingredients whisking mixture to simmer then cook for five minutes before using

ACTION (15 minutes)
Dip each tortilla in sauce and fill it with Cheese blend, Roll and lay seam side down in baking dish treated with cooking spray.
Repeat until dish is full. Cover with sauce, top with more cheese. Bake 20 minutes at 375 until bubbly and melty.
Serve immediately with 8 toppings