Enchiladas

I used to make enchiladas with a ready-made sauce, but they stopped selling it at some point, so I figured I should just make it myself. I'm actually glad this happened, because this sauce tastes really good, and it's probably cheaper anyway.

These are the ingredients I used for eight enchiladas. Obviously, you can adjust according to the size of your baking dish and so on. I use a lot of dried herbs and spices, because they're convenient, but you can use fresh ingredients, if you have them.

Enchiladas go really well with talatouri (tzatziki).

Ingredients
About 800 g chicken, sliced (or your favourite meat)
8 tortillas
2 sliced large onions (300-400 g)
2 chopped bell peppers
800 g chopped tomatoes
2 tablespoons of dried parsley
2-3 crushed garlic cloves
1 tablespoon of mild chilli powder (adjust according to sensitivity)
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground cumin
100 g grated cheese, plus some extra for the top

Fry the chicken until it starts getting a light brown colour, and then add half the onions and half the bell peppers. Continue frying until the onions turn soft. Add half the chopped tomatoes. Add salt and pepper to taste.

Put the rest of the ingredients (except the tortillas and the cheese) in a blender and mix until you have uniform sauce. Add half of the sauce and the cheese in the pan and mix. The chicken should be cooked by now, so once the sauce is hot and all the cheese has melted, you can take it off the fire.

Put some of the chicken and vegetables in a tortilla and roll. Place the rolled tortilla in a baking dish and do the same for the rest of the tortillas. Use the remaining sauce to cover the enchiladas. Make sure the sauce goes everywhere around them, not just the top.

Top with cheese and put in the oven at about 470 K for 20-30 minutes. It's better if you let them stand for a bit before serving.