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.