1To make the green enchilada sauce, add tomatillos, green peppers, a few chile de arbols, four garlic cloves, 1/4 of an onion, one small bunch of cilantro, masa harina, salt, garlic powder, and onion powder into a blender cup.
2Blend with a little chicken broth until smooth.
3To make the red enchilada sauce, add all red peppers, five garlic cloves, ground cumin, oregano, salt, black pepper, and a little bit of corn harina into a blender.
4Cover with water and blend until smooth.
5Heat a little bit of oil in a pan over medium-high heat.
6Once the oil is hot, add the red sauce, making sure to strain it.
7Add two teaspoons of white vinegar to the red sauce.
8Mix and bring the red sauce to a simmer.
9Once the red enchilada sauce comes to a simmer, taste for salt and adjust if needed.
10Repeat the same steps for the green sauce: heat a little oil in a pan over medium-high heat.
11Once the oil is hot, add the green sauce.
12Mix and bring the green sauce to a simmer.
13Once the green sauce comes to a simmer, taste for salt and adjust if needed.
14To make the green enchiladas, lightly fry corn tortillas in a pan over medium-low heat until they blister.
15To make the red enchiladas, add oil to a pan, dip a tortilla into the red sauce, and fry it with the sauce.
16Remove the fried tortilla from the oil and repeat the process.
17To assemble, grab a tortilla and dip it into the green enchilada sauce.
18Top with pre-cooked chicken and a cheese blend (queso Oaxaca, queso fresco, and onion).