am still working on my enchilada sauce to...
I can never seem to get the PERFECT balance of coco to chili right..
By coco you mean coconut? That sounds intriguing.
I used a combo of ancho chili powder, cumin, oregano, bit of tomato paste and maybe some other stuff I'm not calling to mind in the sauce. Oh, right--mild green chiles (from a can in my case) and paprika, teensy of cayenne, sauteed garlic and onion. yeah, that's everything.
I did a layer of sauce on the bottom of a large pyrex and added individual rolled tortillas, first wiped on the inside with sauce, then filled with shredded chicken filling, which included a milder version of many of the same veg and seasonings already mentioned plus a few black beans, chopped black olives and a little bit of corn, shredded cheese and a few shakes of a mediumish chipotle sauce. I threw more shredded (mild) cheese over the whole thing, then more of the sauce, then a bit more cheese and baked at 350 for about an hour. turned out really crazy good, not beautiful enough to photo-- just looks like a pan of enchiladas, but oh MY. I'm so happy with it.
We had it for breakfast because I spent most of the night last night putting it together. ( i guess was really invested
btw, used flour tortillas, which is kind of non-traditional, but what I had--and way easier to roll than corn tortillas.