The baked enchilada with chili and melted cheese on top is a Texas invention. To us Mexicans, an enchilada is something much simpler: just a warm corn tortilla rolled around crumbly queso fresco cheese, topped with whatever salsa we have on hand, or just a little more cheese. It was created, like so many Mexican dishes, as a tasty way to dispose of leftovers. There were never any fixed ingredients, except for the corn tortillas we used to roll them. Typically they were made to be eaten immediately, with or without a salsa on the side. Over time they evolved to become center of the plate. Enchiladas Mexicanas are enchiladas in their most traditional form. To give the tortillas a nice color and deep, earthy flavor, I mix together equal parts vegetable oil and water with several big spoonfuls of paprika. Right before serving, I heat a little of this mixture in a saucepan with a tortilla, warming the tortilla and coating it on both sides while making it soft and pliable for rolling. In minutes you have a meal! 

Serve these hot, with Mexican Rice and Veggie Refried Beans if you like. They are also a great breakfast dish, with a fried egg on top.