Chicken Enchiladas

For chicken enchiladas in tomato sauce with fresh peppers, the sauce must first be cooked. Wash the pepper, remove the seeds and partitions, and then finely chop. Finely chop the peeled onion and garlic as well. In a deep frying pan, heat vegetable oil, add chopped onion, garlic and fry over medium heat, stirring occasionally, for 3-4 minutes.

Finely chop the tomatoes and add to the onion and garlic, then add the tomato paste and finely chopped sweet pepper. Mix everything well and simmer over low heat, stirring often. After 15 minutes, puree the sauce with a blender until smooth. After the sauce is transferred back to the pan and, without covering with a lid, simmer for another 15 minutes. At the end of cooking, salt and pepper the sauce.

Sprinkle grated cheese on one side of the tortilla, then finely chopped onion, then add boiled and finely chopped chicken meat. Pour 1 tablespoon of meat on top. sauce and 1 tbsp. cream. Roll the tortilla into a tube and place on a buttered baking dish. Do the same with the rest of the tortillas.

Toritlia should be laid tightly to each other. Pour the rest of the sauce on top of the twisted tortillas, sprinkle with the remaining finely chopped onion and grated cheese. Place enchiladas in a preheated oven at 180°C (355°F) and bake for 15-20 minutes.