Pineapple Enchiladas Recipe

Name: Pineapple Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each chicken breasts; 1 cup pineapple; 1/2 cup chopped orange pepper; 3/4 cup onion chopped; 1 can red enchilada sauce, 16oz; 1 tbsp cumin; 1 tbsp chili powder; 3 clove garlic chopped; 1 can 14 or smaller can red enchilada sauce; recommend las palmas; 5 each corn and flour tortillas; 1 cup shredded cheese; 1/2 cup shredded Parmesan cheese; 1/4 cup cilantro

Servings: persons

2 each chicken breasts
1 cup pineapple
1/2 cup chopped orange pepper
3/4 cup onion chopped
1 can red enchilada sauce, 16oz
1 tbsp cumin
1 tbsp chili powder
3 clove garlic chopped
1 can 14 or smaller can red enchilada sauce; recommend las palmas
5 each corn and flour tortillas
1 cup shredded cheese
1/2 cup shredded Parmesan cheese
1/4 cup cilantro

1
Cook chicken, 16oz enchilada sauce, pineapple, onion, and garlic in slow cooker for 4-6 hrs with cumin and chili powder.
2
During last hour of slow cooking, use two forks and shred chicken breasts into small pieces.
3
Layer bottom of 9x9 pan with chicken mixture and add a tortilla
4
Continue layering chicken mixture, cheese, and tortillas until filling is used.
5
I do one middle layer with Parmesan cheese and all others with sharp cheddar but by all means cheese as appropriate!
6
Top with Parmesan cheese and small can of red sauce
7
Top assembled enchiladas with cilantro and bake for 30 min at 350

783

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 each chicken breasts, 1 cup pineapple, 1/2 cup chopped orange pepper, 3/4 cup onion chopped, and more.

Yes, Pineapple Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple Enchiladas

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