Chicken Enchiladas

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Greek yogurt or sour cream (optional)
Directions:

1. Cook the Chicken:

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In a medium saucepan, add the chicken breast, green onion, chopped onion, garlic cloves, whole pepper, and 400ml of water.
Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Set aside the shredded chicken.
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2. Prepare the Sauce:

In a large skillet, heat the cooking oil over medium heat. Stir in the flour and cook for 1-2 minutes until lightly browned.
Gradually whisk in the tomato puree, chili powder, minced garlic, chicken stock, pepper powder, oregano, and cumin powder.