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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a small amount of olive oil and set aside.
Make the enchilada sauce: Heat 2 tbsp olive oil in a small saucepan over medium heat until shimmering. Add the flour and whisk constantly for 1 minute, until the mixture turns a light golden color and smells nutty. Add the chili powder, cumin, garlic powder, oregano, and salt, and whisk for 30 seconds until fragrant. Gradually pour in the chicken broth while whisking continuously, then stir in the tomato sauce. Bring to a simmer and cook, stirring occasionally, for 5–7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
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