Method

1. Preheat oven to 400 degrees F. Spray a 9 x 13 baking dish with olive oil spray.
2. Prepare the sauce: Heat the oil in a 12-inch skillet over medium heat.
3. Add the onion and salt and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, black pepper, chili powder and cumin, and cook 30 seconds, until fragrant.
4. Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
5. You can strain the enchilada sauce if you wish. I usually don't.
6. In a large bowl, combine the shredded chicken enchilada sauce, chile peppers, green onions and 1 cup cheese.
7. In a large bowl, combine the shredded chicken enchilada sauce, chile peppers, green onions and 1 cup cheese.
8. Transfer the mixture to the prepared baking dish.
9. Sprinkle with the remaining cheese.
10. Bake, uncovered, until cheese is melted, about 10 minutes. Serve immediately.