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Chicken Enchiladas with Tomato and Jalapeño Sauce https://www.metro.ca/userfiles/image/recipes/Enchiladas-poulet-sauce-tomate-jalapenos-3367.jpg PT20M PT30M PT50M
Preheat the oven to 180 °C (350 °F).In a saucepan, warm the oil at medium high. Add the strips of chicken and cook for about 6 minutes or until the chicken has lost its pinkish tint. Add the peppers and onion and cook for 2 more minutes. Remove and set aside.Meanwhile, in a small casserole, heat the oil at medium high and add the jalapeno peppers. Cook about 4 minutes or until they start to grill lightly. In the mixer or food processor, reduce the peppers, apples, lime juice, cinnamon and tomato sauce to a smooth and uniform purée.In the centre of each tortilla, spread a little of the chicken preparation and coat with a little sauce. Roll the tortillas and place them in a lightly oiled drip pan. Cover with the rest of the sauce and sprinkle cheese on top. Cook in the oven for 20 minutes or until all the cheese has melted. If desired, grill the cheese on «broil« a few minutes. Remove from the oven and serve 2 enchiladas per person.
8
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1 Tbsp. (15 mL) vegetable oil 2 lbs (900 g) chicken breast, cut in strips 1 green pepper, julienned 1 red pepper, julienned 1 red onion, sliced 16 plain tortillas 3 cups (750 mL) monterey jack or cheddar cheese, grated
Chicken Enchiladas with Tomato and Jalapeño Sauce

Chicken Enchiladas with Tomato and Jalapeño Sauce

Rate this recipe
2 Votes
8
servings
0:20
Preparation
0:30
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    vegetable oil
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  • 2 lbs
    (900 g)
    chicken breast, cut in strips
  • 1
    green pepper, julienned
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    ASSORTED COLOUR SWEET PEPPERS

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    $4.99 ea.

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  • 1
    red pepper, julienned
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  • 1
    red onion, sliced
  • 16
    plain tortillas
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  • 3 cups
    (750 mL)
    monterey jack or cheddar cheese, grated
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    400 - 450 g, SHREDDED CHEESE 320 - 340 g OR CHEESTRINGS 252 - 336 g SELECTED VARIETIES

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  • sauce:

  • 2 tsp.
    (10 mL)
    vegetable oil
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  • 4
    green jalapeño peppers, finely chopped
  • 2
    apples, peeled and cut in pieces
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    EXTRA LARGE HONEYCRISP APPLES

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    $1.29 /lb

    PRODUCT OF U.S.A., EXTRA FANCY GRADE AMBROSIA APPLES PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE STEM & LEAF CLEMENTINES PRODUCT OF SPAIN 2.84/kg


    ORGANIC GALA OR GRANNY SMITH APPLES

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  • 1
    juice of 1 lime
  • 1/2 tsp.
    (2 mL)
    cinnamon
  • 2 cups
    (500 mL)
    tomato sauce
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Imprimer ma sélection

Preparation

Preheat the oven to 180 °C (350 °F).

In a saucepan, warm the oil at medium high. Add the strips of chicken and cook for about 6 minutes or until the chicken has lost its pinkish tint. Add the peppers and onion and cook for 2 more minutes. Remove and set aside.

Meanwhile, in a small casserole, heat the oil at medium high and add the jalapeno peppers. Cook about 4 minutes or until they start to grill lightly. In the mixer or food processor, reduce the peppers, apples, lime juice, cinnamon and tomato sauce to a smooth and uniform purée.

In the centre of each tortilla, spread a little of the chicken preparation and coat with a little sauce. Roll the tortillas and place them in a lightly oiled drip pan. Cover with the rest of the sauce and sprinkle cheese on top. Cook in the oven for 20 minutes or until all the cheese has melted. If desired, grill the cheese on «broil« a few minutes. Remove from the oven and serve 2 enchiladas per person.

Source : Metro

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