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!
Pineapple chicken enchiladas recipe:
pineapple chicken enchiladas
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
Instructions
- Preheat the oven to 400F. Coat a 9×13 baking dish with cooking spray.
- Coat the bottom of the prepared baking dish with ½ cup enchilada sauce and spread it out evenly.
- 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.
- Layout 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 remaining tortillas and filling.
- 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.
- Serve enchiladas with desired toppings and enjoy!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your pineapple chicken enchiladas in action. Peace, friends!
xx ab
p.s. more mexican recipes here!