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.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.