Enchiladas

Ingredients

• 100 g of hot pepper
• 1 clove of garlic
• 2 bay leaves
• 2 medium-sized red tomatoes
• 16 corn tortillas
• 400 g of Oaxaca cheese
• 1 chicken broth tablet
• Salt to taste
• oil paint for cooking
• 1 liter of water
• Cream

In a saucepan, heat a small amount of oil. Add the peeled and de-seeded chili peppers, along with a clove of garlic, to lightly brown them. Then, add the chopped tomatoes and simmer over low heat until everything is tender.

Add one liter of water and let it simmer over low heat for about fifteen minutes.

Once the sauce is ready, reduce it and strain it. Return it to the pot.

Heat oil in a very hot pan, and fry the tortillas briefly, without browning them, as they need to remain pliable so they can be rolled up.

Place the tortilla in a dish, fill it with cheese, and roll it up. Place it in an oven-safe dish that has been greased beforehand. Cover with the remaining cheese and sauce.

Place in the oven and bake at a low temperature for 20 minutes, or until the cheese is melted and bubbly.