Red Chili Chicken Enchiladas

If you're making homemade enchilada sauce, pour the oil into a saucepan and heat it over medium-high heat. If you're using canned sauce, skip to the next step.

Stir the chili powder and cayenne into the heated oil. Let the mixture cook for about 30 seconds; any longer, and the chili will burn. Then, add the water and tomato paste and whisk the mixture until it's smooth.

Add the garlic powder, onion powder, cumin, oregano, salt, and cornstarch slurry to the saucepan. Let the mixture come to a simmer, then remove it from the heat.

Taste the sauce for heat. If you'd like it spicier, add more chili powder or cayenne. Keep in mind that the tortillas and chicken will absorb some of the heat, so make the sauce a little spicier than you'd like the finished dish to be.

Mix 1/4 cup of the enchilada sauce with the cooked chicken, then set the mixture aside.

Pour a tablespoon of oil into a small saucepan to coat the bottom. Place a tortilla in the skillet and heat it for a few seconds, until air bubbles start to appear on the tortilla.

Use a metal spatula to flip the tortilla to the other side and heat it for a few more seconds. Then, place another tortilla on top of the first one to absorb some of the excess oil. Flip both tortillas together, and then add a third tortilla.

Continue adding tortillas wherever there's excess oil in the pan. The goal is to heat and soften the tortillas using as little oil as possible.

Once the tortillas are soft and heated, remove them from the pan and place them on a paper towel to soak up any remaining excess oil. If you need to add more oil to the pan, do so.

Preheat the oven to 350°F. One by one, dip a tortilla into the enchilada sauce, then place it in a 9x13 Pyrex baking dish.

Scoop 2 to 3 tablespoons of chopped chicken into each tortilla. Sprinkle a little cheese on top of the chicken.

Roll up the tortilla and place it in the baking dish. Repeat this process until all a dozen tortillas are neatly arranged in rows in the casserole dish.

Cover the rolled tortillas with the remaining enchilada sauce. Sprinkle the remaining grated cheese on top of the sauce.

Place the baking dish in the preheated oven and bake at 350°F for 10 minutes, or until the cheese is bubbly.

Use a metal spatula to serve the enchiladas.

Serve the enchiladas with thinly sliced iceberg lettuce seasoned with vinegar and salt (no oil), chopped red onions that have soaked in vinegar and water for at least half an hour, guacamole or avocado slices, and sour cream. Garnish the dish with cilantro.