Toss the meat in the seasonings and heat a drizzle of vegetable oil in a cast iron pan. Add the chicken to brown slightly then dump into the pot with the sauce (see recipe below).
Leave the same cast iron pan on and turn up to medium high heat. Add a little more oil and a spoonful of sauce. Add the tortilla and cook for a few seconds, then when you flip, quickly add a scoop of chicken and cheese. Fold it over and cook on each side until browned.
Serve with extra sauce and/or pico de gallo.
In a small bowl, whisk together the cornstarch and water.
Meanwhile, in a pot, add the enchilada sauce, brown sugar, garlic powder and Coke. Whisk to combine.
Bring to a boil and whisk in the cornstarch mixture. Turn to a simmer and cook for 5 minutes.
Pour the sauce all over the chicken and toss to coat.
