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Category: recipes

Tortillas This recipe makes 2 large casserole dishes. One to freeze! The instructions may seem a bit complicated, but really, it’s a very tasty dish. Just try it once! Have a Mexican meal and serve it with the Mole Verde below! Two chicken dishes for your guests to try. The enchiladas can be made ahead and frozen. Thaw and bake just before eating. Leave out the chicken if you’re vegetarian and replace with extra beans.

Ingredients:

  • 2 whole red pepper
  • 2 whole yellow pepper
  • 2 whole onion
  • 12 cloves garlic
  • 2 cans canned whole tomatoes
  • 2 teaspoons sea salt
  • 2 teaspoons black pepper
  • 2 tablespoons chili powder
  • 2 small cans diced green chilies, drained
  • 1 and ¾ kg boneless skinless chicken breasts, 1″ cubes
  • 2 cans black beans, rinsed and strained
  • 1 bunch fresh cilantro
  • 2 whole green pepper
  • 2 whole jalapeno peppers
  • 530 grams Monterey jack cheese, grated
  • 16 flour tortillas shells

Preparation:

  1. Cut both peppers in quarters and place skin side up in a glass roasting pan. Broil until skins are black. Cover with foil and let cool.
  2. Sauté the onion in olive oil until soft and turning brown. Add the garlic and sauté briefly.
  3. Peel the skin from the pepper and put in the food processor.
  4. Add in 1/2 the onions and garlic mixture and puree. Add the tomatoes and continue to puree into a slightly chunky sauce. Do it in 2 batches.
  5. Add the chilies, salt and pepper and chili powder. Put into a bowl and set aside.
  6. In the same frying pan brown and cook the chicken through.
  7. Once cooked, transfer to a bowl and add the rest of the cooked onions and garlic and the rinsed black beans.
  8. Process gently, the green peppers, cilantro and jalapeño peppers and then add to the chicken.
  9. Add a 1/2 cup of sauce to the pan and remove from heat.
  10. Add half of the cheese and mix well.
  11. Place a scoop of sauce into the bottom of the casserole dish so they won’t stick.
  12. Roll the chicken mixture into the 16 tortilla shells and place into 2 casserole dishes.
  13. Top with remaining sauce and cheese.
  14. Bake at 350°F until heated through (about ½ an hour).