Heat the oil in a medium saucepan over medium heat. Add in the flour, then quickly whisk together until combined. Add in the chili powder, cumin, garlic powder, oregano, salt, cinnamon, and cayenne pepper, and toast until fragrant, about 1 minute.

Add in the tomatoes and water, then bring to a simmer. Cook over medium heat until thickened, about 5-7 minutes, whisking often.

Season to taste, adding more salt as desired.

Place a thin layer of sauce into a 9 x 13 inch casserole dish and set aside.

Preheat the oven to 375 degrees F.

Warm the refried beans and green chilis in a medium saucepan over medium-low heat until warmed through. The mixture will be thick.

Heat a small amount of vegetable oil in a skillet over medium heat, just enough to create a thin layer of oil on the bottom.

Add one tortilla at a time and fry for 2 minutes or so per side. Right away, dip the tortilla into the enchilada sauce to lightly coat, then spread on some of the bean filling (about 2 tablespoons) and a sprinkle of cheese.

Roll up and place seam side down into the prepared pan with the enchilada sauce.

Repeat with the rest of the tortillas.

Once you've filled all of your tortillas, then cover the rolled enchiladas with the rest of the enchilada sauce and cover with the remaining cheese.

Place the enchiladas in the preheated oven and cook for 15 minutes, until hot, bubbly and the cheese is melted.

While the enchiladas are baking, whisk together the sour cream, lime juice, and chili powder or chipotle powder. Taste, adding more lime/chili powder or even a pinch of salt as desired.

When the enchiladas are done baking, drizzle with the creme topping and sprinkle with chopped cilantro. Serve immediately.