|Vegetable oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Garlic clove||1 Medium, crushed through a press|
|All purpose flour||2 Tablespoon|
|Chili powder||3 Tablespoon|
|Ground cumin||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Canned chicken broth/Canned chicken stock||1 1⁄2 Cup (24 tbs)|
|Shredded longhorn cheese/Other mild cheddar cheese||3 Ounce (3/4 Cup)|
|Shredded monterey jack cheese||3 Ounce (3/4 Cup)|
|6 inch corn tortillas||8 (Use Fresh)|
|Sliced scallions||1 Cup (16 tbs)|
|Chopped cilantro||1⁄2 Cup (8 tbs) (Or Fresh Coriander)|
1. In a medium nonstick skillet, combine 1 teaspoon of the oil with the garlic; sizzle over moderate heat for 30 seconds. Add the flour, chili powder, cumin and oregano; cook, stirring, for 30 seconds. Whisk in the chicken broth. Bring to a boil, stirring constantly. Reduce the heat to low and simmer, stirring frequently, until the sauce is thickened and reduced to 1 1/4 cups, 3 to 5 minutes. Remove the sauce from the heat.
2. Preheat the oven to 400°. Toss the Longhorn and Monterey Jack cheeses together; reserve 1/2 cup for the top. Lightly brush both sides of each tortilla with the remaining 1 tablespoon oil.
3. Place a medium skillet, preferably nonstick, over moderate heat. Working quickly, warm the tortillas, one at a time, turning once or twice, until softened, 1 to 2 minutes. Then dip each into the sauce to coat both sides and place in a 13-by-9-inch baking dish. Arrange 2 tablespoons each of the cheese and scallions and 1 tablespoon of the cilantro in a line across the lower third of the tortilla. Roll up to enclose the filling. Arrange the enchiladas, seam-side down, in 2 crosswise rows as you work. Spoon any remaining sauce over the ends of the enchiladas and scatter the reserved 1/2 cup cheese down the center of each row. Bake until hot and bubbly, 10 to 15 minutes. If desired, garnish with the radish slices and lime wedges. Serve hot.