Pineapple Chicken Enchilada
Pineapple Chicken Enchiladas combine tender chicken and sweet pineapple wrapped in soft tortillas, smothered in a zesty enchilada sauce.
Ingredients:
2 cups cooked and shredded chicken
1 cup pineapple chunks (fresh or canned, drained)
1 cup enchilada sauce
8 flour tortillas
1 cup shredded cheese (cheddar or Mexican blend)
1/2 cup red onion, finely chopped (optional)
1/4 cup cilantro, chopped (optional)
1 tablespoon olive oil
Salt and pepper to taste
Directions:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, pineapple chunks, half of the cheese, and red onion (if using). Season with salt and pepper.
- Heat the flour tortillas in a skillet or microwave until soft and pliable.
- Spoon the chicken-pineapple mixture onto each tortilla and roll them up tightly.
- Lightly grease a baking dish with olive oil. Place the rolled-up enchiladas seam side down in the dish.
- Pour the enchilada sauce over the tortillas, then sprinkle the remaining cheese on top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
- Sprinkle with cilantro and serve hot.