Chicken Enchiladas

Boil the chicken breast (400 g) in salted water or bake at 200 °C for about 20-25 minutes until cooked through, then let cool and shred into small pieces by hand.

In a skillet, sauté the finely chopped onion in oil for 4-5 minutes until soft, add the minced garlic, chili powder and cumin, and cook, stirring, for another 1 minute.

Pour in the canned tomatoes along with their juice, lightly mashing them with a fork, season with salt to taste, and simmer over medium heat for 10 minutes until the sauce thickens.

Dip each corn tortilla into the warm sauce for a few seconds on both sides — this will make it soft and prevent it from cracking when rolled.

Place the chicken pieces and some of the grated cheddar (reserve a third of the cheese for later) in the center of each tortilla, roll tightly, and arrange seam-side down in a greased baking dish.

Pour the remaining sauce over the rolls and sprinkle evenly with the remaining cheddar.

Bake in a preheated oven at 180 °C for 20-25 minutes, until the cheese has melted and turned lightly golden.

Serve hot, garnished with sour cream, fresh cilantro and avocado slices.