Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add in and whisk together ancho chile powder, dried oregano, garlic powder, cumin, flour, salt, and pepper. Cook for about 1 minute.
Whisk in vegetable broth and simmer. Reduce the heat to medium and continue stirring until the sauce has thickened, for around 5-6 minutes. Mix in vinegar, more salt, and pepper to taste. Remove from heat, and set aside.
Move rack to the middle of the oven and preheat oven to 450.
Spread 1/2 cup of prepared sauce in a 13x9 dish. Combine both types of cheese together in a bowl. Set aside 1/2 cup of cheese for later use as topping.
Put the stack of corn tortillas on a plate and into the microwave. Heat for 45 seconds to 1 minute.
Take 1 heated tortilla and spread about 1/4 cup of cheese down the center. Roll the tortilla tightly and place in baking dish in 2 rows. Repeat with all of the tortillas.
Top with the rest of the sauce and the 1/2 cup of reserved cheese. Cover the dish of prepared enchiladas with aluminum foil and bake for 10 minutes, can remove foil for the last 5 minutes to allow it to crisp up.
Top with chopped cilantro and queso fresco cheese.