Lets start by making enchilada sauce.

Heat some oil in a pan and sauté garlic and onions.

Add required salt and spices and mix well.

Now add the chopped tomatoes and ketchup,cook for about 5 mins on medium heat.

Mash the tomatoes and cook until oil separates.

Mix cornstarch in chicken stock without lumps and add into tomato mixture.

Whisk the sauce constantly till it slightly thickens.Now remove the pan from heat and keep for cooling.

Once the mixture is warm, blend into smooth puree and store in a glass jar or plastic container.Add water if mixture is too thick.

In another pan,heat some butter, sauté garlic,onion and greenchilly. Add salt for flavor and quick browning of onions.

Now add in the shredded chicken and sausage pieces,pepper and cook for 5 minutes until mixture comes together.

Microwave the tortillas for 20 sec to soften.Then spread some enchilada sauce,followed by shredded cheeses and chicken filling and roll up.

Repeat the same for all tortillas

In a 9x13 glass dish or Foil pans,pour 2 tbsp enchilada sauce covering the bottom and arrange the tortilla rolls.

Pour some enchilada sauce on top of the tortilla layers and top it with mixed shredded cheeses of your choice.

Bake the enchilada for about 20 mins at 350 °F until the cheese melts.

Garnish with chopped cilantro and serve with sour cream.