Chicken Enchiladas

In a pot of water, boil the chicken strips. Once cooked, remove them to a bowl and season with salt and pepper.

Preheat the oven to 200°C (390°F) and lightly grease a baking dish (32 cm x 25 cm) with oil.

Grate the Cheddar and mozzarella cheese using a large grater. In a food processor, add the green onions and cilantro, blend for a few seconds, and transfer to a bowl. In the food processor, add the red bell peppers, tomatoes, red onion, garlic, and chili pepper, and blend for a few seconds. Transfer the mixture to a large bowl and add the cream cheese, 100 g of the cheese blend (Cheddar and mozzarella), lime juice, chicken strips, half of the green onion and cilantro mixture, paprika, salt, and pepper. Mix until all ingredients are combined.

Divide the mixture among the 8 tortillas, roll them up, and place them in the prepared baking dish. Top with the canned tomatoes, remaining cheese, and the rest of the green onion mixture.

Bake in the oven for 20-25 minutes at 200°C (390°F) until golden brown.