Sauté the garlic and onion in a skillet with olive oil. Add salt and cook over low heat for about 15 minutes.

Meanwhile, remove the stems from the pickled peppers and slice them into rings.

When the onion and garlic are soft and translucent, add the pickled peppers and stir to combine.

Add the ground chicken, season with salt and pepper, and break it up with a spatula as it cooks.

Once the chicken is cooked, increase the heat to high and pour in a splash of white wine. Let it cook for a couple of minutes to evaporate the alcohol, stirring so it doesn't stick.

Add the crushed tomatoes, season with salt, and let it cook.

When the mixture has lost all its liquid, add some shredded cheese to make it creamy.

Spread tomato sauce on the bottom of a baking dish. Assemble the enchiladas by taking a tortilla, adding a couple of generous spoonfuls of the filling, and rolling it up.

Place the enchiladas in the baking dish, top with more tomato sauce and more shredded cheese. Bake at 400°F (200°C) until the cheese is melted and bubbly to your liking.