An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.
1 cup enchilada sauce. You can either make home made or have a can of store bought.
To make the sauce, saute the onions and green chillies to a brown color, add in the tomatoes, tomato paste, vinegar, and cilantro, salt to taste and bring to a boil, then slow cook for about 20 minutes. You can dilute it with water if needed.
To make the Enchiladas, preheat the oven to 350 degrees F. Saute the chopped onion and garlic with a tsp of oil in a pan. Add in the chicken and let cook through. Toss in the corn and peppers. Add in the powders and saute for another 3-5 minutes, set aside.
Use a medium fry pan, add in oil and let it heat up. Add a tortilla to the pan. Cook for 2-3 seconds, turn it over and cook until they are soft, drain it on tissue to get the excess oil off. The process of frying is to make the tortillas soft and flavorful.
Roll each warm tortilla with the chicken filling and a little grated cheese. Spray some cooking oil into an oven safe dish, pour a little sauce on the bottom. Arrange the rolls close to each other with the open side facing the bottom.
Add sauce to the top of the tortillas in the dish. Make sure all are covered with the sauce. If not, add a little water. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 20 minutes or until the cheese melts.
Garnish with cilantro, and serve warm, enjoy!