Roll enchiladas as for tacos.

Roast them on griddle, pile up.

Keep warm by covering.

If made ahead, steam pile a bit to soften enchiladas.

Blanch tomatoes in hot water and peel. Mash

Heat oil in a pan, add onions, stirfry till tender.

Add capsicum and further stirfry for 2-3 minutes.

Add tomatoes, simmer for 5 minutes.

Add hot sauce remaining after applying to enchiladas.

Add salt to taste.