Chicken Enchiladas With Red Sauce - cooking recipe

Ingredients

32 tortillas
2 1/4 lb. tomatoes, peeled and seeded
1 small onion
1 garlic clove, minced
Serrano chilies, deveined, to taste
1/2 c. oil
3 chicken breasts, cooked and shredded
1 c. heavy cream, heated
rings of raw onion (for garnish)
grated cheese (for garnish)

Preparation

In a boiler, liquefy the tomatoes, onion, garlic and chilies. In 1/4 cup of oil, fry mixture.
In the other 1/4 cup oil, fry the tortillas until soft.
Coat the tortillas with the sauce. Fill with chicken and roll up.
Place in a 9 x 13-inch baking dish and heat in oven.
Serve with sour cream, cheese and onions for garnish on top.
Serves 8.