Name: Chicken Enchiladas
Prep time: 60 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 kilo tomato; 2 liters water; 5 cloves garlic, peeled; 1 onion, cut into pieces; 1/4 cups vegetable oil; salt; 2 onions; 2 tablespoons corn oil; 1/2 onions, finely chopped; 2 chicken breasts, cooked and shredded; 4 serrano chiles, chopped; 24 corn tortillas, fresh; 200 grams queso fresco, shredded; dried oregano

Preparation

Low

In a saucepan, place the tomatoes with water and cook for 20 minutes. Remove from heat and let cool. In the blender, blend the tomatoes with the garlic, onion, and salt to make a sauce.

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