Chicken Enchiladas – Tex-Mex

15 enchiladas offer for 4 people.

Heat oil (1) in frying pan. Sauté seeded and minced chilies and garlic. Drain tomatoes, reserving 1/2 cup liquid for a recipe for 15 enchiladas. Add drained and chopped tomatoes with onions, half the salt, oregano and tomato liquid. Cook without the lid for about half an hour, set aside.

Mix the chicken with the sour whipped cream, the grated cheese and the remaining salt.

Heat the oil (2), soften the tortillas in it. Degrease on kitchen paper. Fill the tortillas with the chicken mixture, roll them up and place them seam side down against each other in a baking dish. Pour the chili sauce over them and bake at 200 °C for about 20 minutes.

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