Cook the chiles with a piece of onion and the garlic. Blend everything with 1 teaspoon of flour and salt, then simmer the mixture in a little oil.

Dip the tortillas in the sauce and quickly pass them through hot oil. Fill with the chicken. For the guacamole, mix diced onion, chopped serrano chile, and a few drops of lime juice into the mashed avocado.

Serve the enchiladas topped with guacamole and a little shredded cheese. Enjoy!