5 tomatoes
1 cup chicken broth
3 cloves garlic
1/4 onion
2 whole peppers
2 bay leaves
1 teaspoon salt
3 tablespoons oil
1 chicken breast, cooked and shredded
1 cup oil, for frying
12 corn tortillas
1/2 cup sour cream, to accompany
1 cup ranch cheese, to accompany
1 avocado, to accompany
1-For the sauce, blend the tomato with the chicken broth, garlic, onion and allspice
2-In a saucepan over medium heat, heat the oil and pour in the sauce, season with bay leaves and salt, let it cook until you have a thick sauce.
3-In a skillet over medium heat, heat the oil and fry the tortillas lightly. Drain on absorbent paper
4-Assemble the enchiladas by placing a little chicken on the tortillas, fold in half.
5-Dry with the sauce, serve with cream, cheese and avocado