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You can cook the sauce on the stove or in the microwave.
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I used the microwave.
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So --
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In a 4-cup microwave safe bowl, add 1.5 cup water and tomato paste.
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Stir to mix together.
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Add chili powder, paprika, garlic, cumin and sugar.
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Cook on high about 4 minutes.
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While the sauce is beginning to heat, mix together 1/4 cup cold water and 1/4 cup masa to make a paste.
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Take the sauce out and stir in the masa/water paste.
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Return to microwave and cook 4 more minutes.
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When it is done it should be nice and thick and AWESOME smelling.
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Slice the onion VERY thin (I use a mandolin).
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Shred the chicken (if you haven't).
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Easiest way is to take two forks and use them to pull the chicken apart.
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Mix about half the sauce in with the chicken and the onion.
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Prepare the tortillas by warming them.
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I like to put them in the microwaves with a SLIGHTLY damp paper towel over them and heat for about 30 seconds.
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Take one tortilla at a time off of the stack and then cover the stack so they don't dry out.
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Place 1/8 of the chicken mixture on the edge of the tortilla and roll.
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Do not overfill.
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Less is more.
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Place the enchilada seam side down into the pan.
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When all 8 are ready, pour the remaining of the sauce over the enchiladas and bake for 15 minutes at 350 degrees.
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Sprinkle half of the cheese over the enchiladas, return to the oven for another 15 minutes or until the cheese is melted.
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Serve with lettuce, tomatoes, the remainder of the cheese, and the sour cream.
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You could also add peppers, olives, maybe even beans to the chicken mixture.
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You could use extra lean ground beef rather than chicken, or ground turkey.
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You could add extra garnishes like olives, green onions, etc.
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I might try them with a black bean mixture with some lean ground beef next time.
