Crack the eggs into a mixing bowl and whisk them. Add a little salt and pepper and put to one side for making the omelettes with later.
Peel and dice your onion. Dice and remove the cores from the chilli, tomatoes and the peppers. Place them in a large pan.
Cook on a medium heat with no oil, until the tomatoes have gone nice and soft.
Remove 80% of the mixture from the large pan and place it into your blender. Add to the blender the quark and tinned tomatoes and blend until smooth. Leave in your blender for now.
In the pan with the remainder of the sauce add to it your chicken which you will have diced, removed any bones and skin from. Season the chicken with all the seasonings, the garlic and squeeze the juice from your lime over it and then grate the lime rind into it to.
While the chicken is cooking get the omelettes cooked. Cook the omelettes one at a time over a medium heat (without oil) and then put to one side.
Once the chicken is cooked, then place the mixture inside of 8 omelettes and roll up like tortillas.
Dress the casserole dish. Place at the bottom a good layer of the tomato sauce from the blender. Then layer up the chicken enchiladas over it and then pour over tomato sauce until it is covered. Sprinkle with grated cheddar cheese and then bake in the oven for 20 minutes at 180c/360f.