Enchiladas from the oven

Additional requirements: blender or food processor, rectangular low baking dish.

Grease the oven dish.

Finely chop the garlic.

Finely chop the oregano.

Cut the roasted peppers into pieces.

Shred the onion.

Cut the banana into cubes.

Chop the coriander.

Boil the chicken breasts in a pan with stock in a gentle 15 minutes.

Halve the peppers in the length and remove the seeds.

Roast the peppers in a dry frying pan until they become softer.

Mash three half red peppers with garlic, tomato pieces with liquid, oregano, cinnamon, half of the roasted peppers, half of the onion, some salt and pepper in the blender until a sauce.

Chop the last half red pepper into pieces.

Heat half of the olive oil in a large pan, pour in the tomato sauce and cook for two to three minutes.

Pour two full tablespoons of broth and let the sauce simmer for 20 minutes.

Put the cooked chicken fillets on a shelf and pull them with two forks into threads.

Heat the rest of the olive oil in a frying pan.

Fry the pieces of chicken with the remaining onion, paprika, red pepper and the banana for two to three minutes.

Spoon a quarter of the sauce and let the moisture evaporate.

Add some salt and pepper.

Preheat the oven to 200 ° C.

Dip the tortillas one by one in the red sauce.

Create a bar filling and roll up the tortillas.

Place them side by side in the baking dish and pour the rest of the sauce over it.

Divide the sour cream and cheese over it.

Bake the enchiladas in the oven in twenty to twenty-five minutes until golden brown.

Then sprinkle the coriander over it.