Chicken Enchiladas

Preheat the oven to 400ºF.

In a food processor or mincer dice up the onion and pepper. Next, in a wide pan add in a little olive oil and sauté the veggies you have just diced on medium heat.

Cut the chicken in slices and add them to your food processor or mincer. Mince at medium velocity, while being careful not to completely grind it down. Add salt and pepper and put aside.

When the vegetables are soft you can add the chicken to the pan. Sauté until cooked.

Pour in a bit of tomato sauce to make it juicier. Leave it cooking for about a minute on low heat and then turn off.

Place the chicken and veggies into a bowl and add half of the cheese. Mix well.

Fill every tortilla with the filling that you just made.

In an oven safe dish, pour enough tomato sauce to cover the bottom. Start placing the filled tortillas one by one in the dish. Finish off the rest of the cheese by adding it to the top layer of the dish. Bake for approximately 15 minutes, or until you see that the cheese has melted.

When it is ready, take the dish out of the oven and sprinkle the chopped cilantro on top and enjoy!