Ingredients
For the enchiladas:
Extra virgin olive oil, corn oil, or peanut oil12 corn tortillas (thick and sturdy)2 14-ounce cans red chile enchilada sauce, or 3 cups homemade enchilada sauce2 cups cooked chicken, shredded or chopped2 cups grated cheese (about 1/3 pound)
For the homemade enchilada sauce (if using):
1 tablespoon extra virgin olive oil5 tablespoons chili powder1/2 teaspoon of cayenne1/2 cup tomato paste3 cups water1 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon ground cumin1/2 teaspoon ground oregano1 teaspoon salt1 tablespoon of cornstarch mixed in with 3 tablespoons of water to form a slurry
Garnishes:
1 medium red onion, chopped, soaked in a mixture of half seasoned rice vinegar and half waterChopped fresh cilantroThinly sliced iceberg lettuce seasoned with salt and vinegar, no oilSour creamSliced avocados or guacamole
