1 hour

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8 corn tortillas

2 cups shredded chicken

1 cup melty cheese (Oaxaca, Chihuahua, mozzarella, etc)

Oil for frying (as needed)

1 lb tomatoes

1 guajillo pepper (optional, sub with your preferred pepper)

1 small onion (cut into chunks)

1 Tablespoon chicken bouillon

1 cup Mexican crema (or sour cream)

1 Tablespoon butter

1 clove garlic (peeled)

Salt & pepper (to taste)

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1. Place tomatoes and guajillo chile in a pot, cover with water, and cook until tomatoes are nicely soft. Allow to cool down then remove the skin and stem of tomatoes.

2. Place cooked tomatoes, guajillo chile, onion, garlic, and chicken bouillon in a blender. Add 1 cup of water and blend until smooth.

3. Melt butter in a pan, pour the tomato sauce, and cook until it thickens a little bit (about 3 minutes).

4. Add cream, season with salt and pepper, and cook until the sauce thickens to coat the back of a spoon.

5. Turn off the heat and then add half of the creamy tomato sauce to a baking dish.

6. Preheat your oven to 350°F (175°).

7. Heat about ¼ cup of oil in a frying pan and lightly fry the tortillas on both sides to make them soft and pliable.

8. Place tortillas on a plate lined with kitchen paper towels to get rid of excess oil.

9. Place a tortilla flat on a plate and add a bit of shredded chicken and cheese on one side.

10. Roll the tortilla tightly and place it in the baking dish. Repeat until you use all tortillas and chicken.

11. Pour the remaining creamy tomato sauce over the rolled enchiladas and then add the remaining cheese on top.

12. Bake for about 20 minutes or until the cheese on top is melted and bubbling.

13. Sprinkle with some chopped parsley or cilantro and serve immediately.