Preparation: 20 min
Marinating/Waiting: 0 min
Cooking: 30 min
Total: 50 min
1 Tbsp. (15 mL) vegetable oil*
2 lbs. (900 g) chicken breasts, cut in strips
1 each: green pepper and red pepper, juliennes
1 red onion, sliced
3 cups (750 mL) Monterey Jack or cheddar cheese, grated*
2 tsp. (10 mL) vegetable oil*
4 green jalapeño peppers, finely chopped
2 apples, peeled and cut in pieces
Juice of 1 lime
½ tsp (2 mL) cinnamon
2 cups (500 mL) tomato sauce*
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.
For a South Asian Desi Twist:
Instead of Guacamole or salsa, serve it with Hari Chutney.