Ingredients portion 4
Corn tortillas 4 pieces
Grain cottage cheese 200g
Tomatoes 1 piece
Chicken thighs 3 pieces
Sweet pepper 1 piece
Mozzarella cheese 200 g
Corn cobs 1 piece
Cherry tomatoes 1 piece
Cucumbers 1 piece
Garlic 2 cloves
Oregano to taste
Basil to taste
Onions 1 head
Olive oil to taste
Cooking instructions 1 hour
1 Base the stuffing: bake the chicken thighs in the oven with the butter for 30-40 minutes at 180 degrees.
2 Meanwhile, chop the tomatoes, peel the garlic and also chop it. Peel and dice the onion.
3 Sending the ingredients to simmer in a preheated pan with oil for 15-20 minutes: first the onions, then the tomatoes and then the garlic. Reduce the heat. Season the sauce with the herbs, salt and pepper. Separate the meat from the bones in the thighs and set them aside. Grate the cheese on a fine grater. Peel and core the peppers and cut into pieces.
4 Place the filling on the tortilla in this order: sauce, peppers, curd, chicken, grated cheese. Wrap up the enchilada, sprinkle with cheese again and place in the oven for 10 minutes.
5 To serve: cut the corn into equal pieces and fry in a dry frying pan. Cut the cucumbers at an angle.
6 Place the cooked tortilla on a plate, garnish with toasted corn, cucumber and cherry tomatoes. 
