• Toss the meat in the seasonings and heat a drizzle of vegetable oil in a cast iron pan. Add the chicken to brown slightly then dump into the pot with the sauce (see recipe below).
  1 Rotisserie Chicken, 1 Tablespoon Chili Powder, 2 teaspoons Smoked Paprika, 2 teaspoons Cumin, Vegetable Oil
• Leave the same cast iron pan on and turn up to medium high heat. Add a little more oil and a spoonful of sauce. Add the tortilla and cook for a few seconds, then when you flip, quickly add a scoop of chicken and cheese. Fold it over and cook on each side until browned.
  12 Corn Tortillas, Vegetable Oil, 2 Cups Shredded Mexican Cheese
• Serve with extra sauce and our pico de gallo.

For the Sweet Sauce

• In a small bowl, whisk together the cornstarch and water.
  1 teaspoon Cornstarch, 1 teaspoon Water
• Meanwhile, in a pot, add the enchilada sauce, brown sugar, garlic powder and Coke. Whisk to combine.
  1 Can Red Enchilada Sauce, 1 Cup Coke, 2 1/3 Cups Light Brown Sugar, 1/2 teaspoon Garlic Powder
• Bring to a boil and whisk in the cornstarch mixture. Turn to a simmer and cook for 5 minutes.
• Pour the sauce all over the chicken and toss to coat.