For sauce, preheat oven to 400. Lightly coat a baking sheet with olive oil. Place tomatoes, onion, and garlic on the baking sheet. Roast for 20 minutes or until the onion is golden brown. Cool. Transfer the vegetables to a blender along with the ground red chile, cumin, salt and pepper. Puree all until smooth. Set aside.

For chicken, combine paprika with the second cumin and ground chile in a small bowl. Add oil and water mixing to form a paste. Generously pat this spice paste on teh chicken breasts. Grill or broil chicken breasts 3-5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into 4 long strips.

For enchiladas, lay the tortillas on a flat surface. Place 2 chicken trips, 4 T cheese and 1 T green chile on each tortilla. Roll and place in a 9x13 inch baking pan. Cover with sauce and top with the remaining cheese.

Reduce oven heat to 350 and cook enchiladas for 15-20 minute sor unil the cheese is melted and sauce is bubbly. Garnish each serving with nonfat sour cream if desired.