August is not over yet so it’s still the perfect time of year to enjoy delicious red enchiladas.

Ingredients (6 servings)
For the tomato sauce

• 6 large tomatoes
• 1 garlic clove
• ½ onion
• 3 jalapeno peppers
• Salt and pepper, to taste

For enchiladas

• 18 Tortillas
• Chicken, shredded
• Cream
• 180 grams grated cheese
• 1 onion rings.

Preparation
For the sauce

• Handle peppers, seeds and veins, and tomatoes. Peel and blend with the garlic and onion.
• Pour mixture into a pan and fry in hot oil until thickened. Season with salt to taste and separates.

For enchiladas

• Fry tortillas in a little hot oil. Fill tortillas with shredded chicken, wraps and cover with sauce.
• Serve with cream, grated cheese and onion rings.