Choose Red or Green Chile- (powdered or crushed or frozen, either way) place a 1/2 cup of the chile in your blender with enough water to make a gravy consistency. Add 1/4 tsp. garlic powder and 1/4 tsp. of salt. Blend for about 10 seconds or pulse blend. You can than heat up the chile in a sauce pan for 5 minutes or until simmering. Stir frequently to prevent burning or sticking.

Heat (about 1/2 " oil in pan) and pass corn tortilla through hot oil than place tortilla on paper towel to soak excess oil. Put about two TBS of shredded cheese (sharp or medium cheddar) in Corn Tortilla add a little of the chile and roll,than place in a plate, pour chile over and cover with a plate or paper towel, place in microwave for about 10 seconds and enjoy. You want to be careful on the microwave setting it you have a high setting on your microwave you may not want to heat the enchilada for more than 5 seconds.  I would suggest a conventional oven just to keep the moisture in the corn tortilla from being sucked out.  You don't want a dry and tough enchilada, they are supposed to be soft, moist and not rubbery.  You can ad cooked shredded chicken or beef if you like or just make it a cheese enchilada. You can make it a casserole for 2, 3, or more people by making more rolled tortillas, adding more chile etc. If you do make it a family affair casserole it would be best to put it in a conventional oven for about 20 minutes at 350 degrees. You can also sprinkle more cheese over the finished product before you place it in the oven. Serve with a lettuce and tomato salad or Guacamole!