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Pineapple Salsa Chicken Enchiladas

Pineapple Salsa Chicken Enchiladas- easy, tasty, gluten-free
This a super easy chicken enchilada recipe for a family weeknight supper.

Alex was home from college late this week to help weed out the books, clothes, and gear he no longer needs (in anticipation of our big move). We recycled a van full. (Where does all this stuff come from?) The fun part was looking through his drawings and art projects. We saved those, of course. I have bins full of the boys' work, from their very first crayon drawings to their high school video projects.

It's been a bittersweet week. This process stirs up plenty of old ghosts- but I'll save those thoughts, Dear Reader, for another day. I'll share a recipe with you instead. It's not exactly foodie territory.

But there is never a scrap left over.

Pineapple Salsa Chicken Enchiladas Recipe

This is a recipe both our sons love. It's super-easy-- and therefore, perfect for the hungry high school or college student in your life.

Ingredients:

2 cups of your favorite pineapple salsa
3 cups cooked chicken, torn or shredded pieces
Juice from one big fresh lime
Sea salt and ground pepper, or Lemon Pepper
Olive oil, as needed
8 corn tortillas
1 cup chopped pineapple
1 4-oz. can chopped green chiles
1 1/2 cups shredded cheddar cheese
Hot red pepper flakes, to taste

Instructions:

Preheat oven to 350ºF.

Pour about a half cup of salsa into the bottom a lightly oiled 9x12" baking dish.

Squeeze lime juice all over the cooked chicken; season with sea salt and pepper and toss well to coat.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish; fill with 1/8 of the chicken, and roll up seam side down, placing it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed.

Pour the remaining salsa all over the rolled tortillas. Top with the pineapple, then the chiles. Sprinkle with cheddar and red pepper flakes.

Bake in a 350ºF. oven until the enchiladas are bubbling and heated through, about 30 minutes.

This recipe is easily doubled (with a larger pan, or use two pans).

Serves 3 to 4, depending upon appetites.

For a homemade green chile sauce recipe, try here.

Recipe Source: glutenfreegoddess.blogspot.com

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Karina