Mix flour salt and oil until combined, add water to make a stiff dough. oil the surface or the dough with a little oil and refrigerate overnight. Divide dough into 10 balls, and allow to warm to room temperature. Roll out each ball on a floured surface to a thin 18cm round cover and set aside, till all tortillas are rolled.
What makes a tortilla an enchilada is how you cook it rather than using a hot dry pan. We cook the enchiladas in oil quickly, as we don’t want them to go crispy.
Place oil in fry pan, heat oil over medium heat add tortillas one at a time for a few seconds until it begins to blister and becomes limp, remove from oil and fill with filling top with sauce garnish with grated Monterey jack and chopped chives. and serve hot.