Enchiladas

I love mexican food and having lived many years in Central America I just couldn't get used to the mexican products from the supermarket and was missing the more authentic flavors I was used to.  After a lot of searching online a came up with this simple recipe, it is delicious and with all the right flavors!

Ingredients and steps:

For the chicken:
- chicken
- chicken broth
- 1 onion (2 halves)
- 2 garlic cloves

Cook the chicken in the chicken broth with the onion and garlic cloves for about 10 minutes. Take it out and shred it. Keep the broth as we will be using it for the sauce.

For the sauce:
- 4 tomatoes
- 2 red peppers
- 2 onions, minced
- 2 tbsp sweet chili powder
- 1 tbsp cumin
- 1 tsp sugar
- 1 or 2 cups chicken broth
- oil

Even though I love spicy food, my children wouldn't eat anything spicy, that's why I use red peppers and sweet chili powder. If you like it hot, replace the red peppers by chili and the sweet chili powder by hot chili powder.

In a pan with some oil, fry the red peppers for about 5 minutes, add the onions and fry for another 10 minutes (till soft). Add the tomatoes and fry for another 5 minutes. Add the sugar, cumin and chili powder. Put the mix in a blender with a bit of the chicken broth and blend.

Filter the sauce in a strainer and return the mixture to the pan, add more chicken broth and let it softly cook for another 10 minutes.

For the enchilada:
- tortillas, ideally home made corn tortillas
- vegetable oil

Spread some of the sauce on the tortillas, add the chicken and wrap them. Heat a pan of vegetable oil and fry them for a few minutes in a pan with oil (till nice crispy).

To sprinkle on top:
- shred dry cheese (queso seco o queso cotijo, if you cannot find it than Parmesan cheese will do)
- cream
- coriander leaves
- red chilis
- finely chopped onion
- tabasco to taste

Serve with guacamole (recipe will follow!)