1 large sweet yellow onion, diced 

2-3 cloves garlic, minced 

3 tablespoons olive oil 

5 canned whole green chiles, in the can or fresh roasted, seeded and coarsely chopped

1 cooked rotisserie chicken, skin removed and shredded 

1 teaspoons cumin powder 

1 teaspoons garlic powder 

1 (28-ounce) can crushed tomatoes 

1 3/4 cup enchilada sauce, divided 

14 corn tortillas 

1 1/2 cups shredded Cheddar cheese 

Garnish: chopped tomatoes, chopped cilantro, chopped green onions and sour cream 

Homemade Corn Tortillas 


1 cup corn meal 

1 cup flour 

1 egg 

2 cups water 

1/4 teaspoon salt


 In a large sauté pan, heat olive oil. Sautee onion and garlic until soft and golden brown. Add green chiles, shredded chicken, cumin and garlic. Stir to combine. Add crushed tomatoes and 1/4 cup enchilada sauce. Cook on medium heat for 15 minutes. Set aside and make tortillas. In a bowl, whisk together combine corn meal, flour, egg, water and salt. (Batter should be consistency of thin pancake batter. Add more water if needed.) Heat a small amount of oil or cooking spray In a small cast iron skillet or crepe pan. With a ladle measuring cup, pour a thin layer of batter in pan to make a 6 inch tortilla. When tortilla forms bubbles, flip and cook for about 30 seconds. Put on place and cover with towel to keep warm. Repeat until batter is used up. Heat enchilada sauce to warm. Assemble casserole. In a 9x13 inch baking pan, pour about 1/2 cup of warm enchilada sauce on bottom of pan. Dip each corn tortilla into enchilada sauce to coat on both sides. Place 2 heaping tablespoons of enchilada filling on tortilla and roll up. Place enchilada seam side down in pan. Repeat until pan is full. Pour remaining enchilada sauce over the rolled up tortillas. Sprinkle with cheese. Bake at 350 degrees for about 15 minutes. When done, top with chopped tomatoes, cilantro, green onion and  dollops of sour cream.