Heat oil, spice chicken breasts with
salt, pepper and some of the Mexican spice and brown them in the pan on both
sides for about 7 to 8 minutes.
Cut onion into slices and dice the
garlic
Remove the chicken from the pan and
place it on a plate for a few minutes to cool down a little
Add onions and garlic to the pan and
sauté them till they are golden brown, stir occasionally.
Add the corn kernels and cook for one
minute.
Tear the chicken meat into small
pieces and add it to the pan.
Than add the tomato puree and
remaining spices except the marjoram. Mix everything well and allow it to
simmer for about 15 minutes.
Sprinkle a tablespoon of flower over
the chicken mix and gently stir it.
Let it simmer for another 3 minutes
and than take it of the stove.
On a working board place one tortilla
at a time and use a tablespoon to cover the surface of it with a thin layer of
Enchilada sauce
Then add about 100ml of the chicken mix onto the middle of the tortilla and fold it over, closing both ends as well.
Place 8 tortillas in a baking form or casserole and cover them with left enchilada sauce and cheese.
Heat the oven to 180 degrees Celsius / 356 Fahrenheit, place the baking dish in the middle rack of the oven and bake the tortillas for about 15 minutes
After 15 minutes remove them from the oven and cover with some sour cream, tomatoes and fresh coriander leaves
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