Chicken homemade enchilada sauce

But dried chili California peppars in Mexican food section
Remove stems and seeds cut up
Fry in oil with two cloves chopped garlic
Once browned
add can of chicken stock
Chop one.rip.tomato remove seeds
Add. To peppers
Simmer
Add pepper
Salt
Cumin
Corriander

Blend.in.blender to make.a.sauce
Meantime
Chop 1/4 onion
Half green and red.pepper one.Jalepeno stem and seeds removed
I.was told.the.skin holds the heat.some people say its all.in the seeds
You can.peel off some of the skins to make less hot but.gives good flavor

Pan fry in oil with.salt.and peppr to soften
Blend on blender to make a sauce.once onions begin to be clear
I.added a cup.of water chicken broth is best
Cook in pan boiling tear up a corn tortilla to thicken. I cut up two chicken breasts into the sauce then shredded
Microwave corn tortillas for about 40 sec in plasitc or.covered towel to make pliable then they won't crack when rolled
Shred mild cheddar cheese or.mexcian mix
Put.in each enchilada.cheese meat then roll tucking close in pan then cover with remaining sauce and cheese covering

Bake at 350 for 20 min until cheese is Brown
Top.with sour.cream