Super simple pineapple chicken enchiladas that only require 8 ingredients and 40 minutes, but are a fun, extra flavorful, and juicy twist on traditional chicken enchiladas that the whole family will love! I made these for one of my neighbors who just had a baby, and they loved them, including the almost 2-year-old!

INGREDIENTS

2 (19oz) cans red enchilada sauce divided
1 lb cooked/shredded chicken breast meat I used rotisserie
2 (20oz) cans pineapple tidbits drained with ⅓ cup juice reserved
3-4 cups shredded cheddar cheese
1 tsp ground cumin
1 tsp ground garlic powder
healthy pinch salt and pepper
12-16 (8-inch) flour tortillas
optional toppings: avocado slices, sour cream, pico de gallo, freshly minced cilantro

How To Make Pineapple Chicken Enchiladas

Step 1:

Preheat the oven to 400°F. Coat a 9×13 baking dish with cooking spray.

Step 2:

Coat the bottom of the prepared baking dish with ½ cup enchilada sauce and spread it out evenly.

Step 3:

In a large bowl, toss together cooked/shredded chicken, pineapple tidbits, pineapple juice, ½ cup enchilada sauce, 2 cups shredded cheddar, garlic powder, cumin, salt, and pepper, then toss to mix and combine.

Step 4:

Lay one tortilla on a work surface, fill with ⅓ – ½ cup of filling mixture from the large bowl in step 3, then roll the tortilla up and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Step 5:

Top the dish with the remaining enchilada sauce and remaining shredded cheese, then bake for 18-22 minutes or until the sauce is bubbling and the cheese is melted.

Step 6:

Serve enchiladas with desired toppings and enjoy!

KITCHEN EQUIPMENT NEEDED

9×13 inch baking dish
Large mixing bowl
Measuring cups and spoons
Can opener
Mixing spoon
Oven
Cheese grater (if not using pre-shredded)

WHAT TO EAT WITH THIS PINEAPPLE CHICKEN ENCHILADAS

Pineapple Chicken Enchiladas have been a favorite of mine for years, sweet with just the right amount of cheesy (though I always say, more cheese, please!). The filling is awesome, and somehow my kids actually eat it without fuss. It makes amazing leftovers, which is a win for busy lunches.

I love serving it with Southwest Sweet Potato Bowl for a hearty side, plus cilantro-lime rice and crunchy jicama slaw. Sometimes I turn it all into a layered enchilada bake or bowl-style lunch. However, I serve it, it’s always a hit for my family, even if the photos don’t do it justice!

FAQ

What is the recipe name made of?

This recipe is made with shredded chicken, pineapple, enchilada sauce, and cheddar cheese all rolled in flour tortillas.

What does the taste look like?

The taste is sweet and a little tangy with juicy pineapple in every bite.

Can I use corn tortillas instead of flour?

Yes! Just warm them up first so they don’t crack.

Can I freeze these enchiladas?

Yes.

Can I use fresh pineapple?

Absolutely.

Can I make this dish vegetarian?

Yes.

Is this Pineapple Chicken Enchiladas spicy?

Not very spicy.

What cheese works best?

Cheddar is great.

What can I do with leftovers?

Store in the fridge for up to 4 days and reheat in the microwave or oven.

Can I make this ahead of time?

Yes.