Chicken enchiladas with guacamole

After a long period of 'boerenkost' (my dad's favourite food: daily meat, vegetables and potatoes, can be translated as 'farmers' food') I felt it was time for something else. 
I'm a fan of all sorts of kitchens, especially spicy kitchens. Mexican is one of them. I love the use of cilantro, and the Mexican kitchen is full of it.

Today it's chicken enchiladas I'll make. It's my own adaptation of the dish so please don't blame me for messing with the recipe!

Ingredients for enchiladas (4):
- 4 large or 8 small tortillas
- 4 chicken fillets
- olive oil
- chicken herbs
- pepper and salt to taste
- chilli flakes or harissa to taste
- 2 cans of peeled tomatoes
- 2 large sweet red bell peppers
- 1/2 teaspoon of oregano
- 1/2 teaspoon cumin
- 250 grams grated cheddar
- hot chilli powder
- fresh cilantro for serving

How to:
Bring the peeled tomatoes, the chopped garlic, the chopped peppers and the herbs to a boil in a large pot. Let it all simmer for at least half an hour or until the flavours have combined and the peppers have become soft. Blend the sauce a little so that the largest chunks are gone.
Cut the chicken into small cubes and rub them in with some of the chicken herbs.
Heat a skillet and fry the chicken in some olive oil.
Now take a tortilla, dip one side of it in the sauce, fill it up with some of the chicken, another little bit of sauce,  a bit of the grated cheddar and - if you like it hot - some hot chilli powder.
Roll the tortilla up so that you get a large roll. Place it in a greased oven tray and cover the wrap with sauce and some cheddar.
You do this for each of the tortillas, until all ingredients are finished.
Put in a 200°C oven for about 45 minutes.
Before serving, sprinkle with some fresh cilantro for colour and extra taste.

Ingredients for guacamole (4):
- 2 avocados
- juice of 1 lime
- pepper and salt to taste
- 2 large tomatoes, peeled and deseeded
- 1 small onion
- handful of fresh cilantro
- tabasco (if you like it hot)

How to:
Cut the avocados in half. Take the stone out by putting a knife in the middle of it and pulling the knife with the stone on it out. Don't throw away the stones!
Use a spoon to take all the flesh out of the avocados. 
Mash the avocado with a fork.
Cut the garlic, tomatoes and the onion in very small pieces. Add them to the avocado.
Spice things up with lime juice, salt, pepper, tabasco and cilantro.
Put the stones of the avocados back in so that the nice green colour stays.

Sublime!