Chile sauce:
Simmer broth in a saucepan. Add flour and mix. Cook until it starts to brown. Add chile and chili powder, and 3/4 C water or broth. Simmer until sauce is thickened.

Enchiladas:
Julienne all vegetables. Put eggplant in a colander and salt. Let sit for about 30 minutes, then pat dry. Heat canola oil and saute all vegetables with spices. Cook slowly until soft, then turn up heat quickly and brown veggies briefly. Remove excess moisture with paper towels.

Melt shortening and dip each tortilla in briefly. Drain tortillas on paper towels.

Smear one side of a tortilla with chile sauce. Place 1/12 of vegetables on top, along with a little cheese. Roll up tortilla and place into 9X13 baking dish. Repeat with other tortillas. Spread remaining sauce on top of enchiladas, top with remaining cheese.

Bake at 350 degrees F for 20 minutes, until cheese starts to bubble and get brown.

Serves 6.