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.


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


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:

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Jennifer said...

Enchiladas are such wonderful comfort food. The pineapple sounds like a festive way to dress them up (and makes them much prettier than mine usually are!)

Anonymous said...

I wonder how well using a pineapple salsa word work instead of a (tomato/normal) salsa + pineapple chunks . . .

karina said...

The pineapple adds a lot - especially combined with the green chiles. I actually used pineapple salsa AND pineapple - and it was delicious [I added more heat with red pepper flakes to offset the sweetness]. I also added a splash of balsamic vinegar.

karina said...

Hi Jennifer~ Enchiladas seem to be our favorite comfort, too [for Steve it's a close tie between enchiladas and Baked Pasta & Cheese]. ;-)

Gaia said...

thank you karina!
don't worry for your italian, it sounds good!

MappyB said...

Hello. I just found your site yesterday, and we tried making the enchiladas tonight. Delicious! And they taste so fresh and healthy too (I made them GF) and actually found gluten-free shredded cheese! Thanks!

Anonymous said...

Is most cheese not GF? What's in cheese that could have gluten?

Jan said...

These enchiladas are FABULOUS!!! Thank you so much for sharing your wonderful recipies! For GFers, they are invaluable!

Anonymous...Andrew and Everett makes a gluten free cheese. There is flour in most shredded cheese - it keeps the cheese from sticking together. Also there can be binders that are made from gluten containing products.

karina said...

Thanks, Jan!

Jan is right - you have to check shredded cheeses and cheeses with added herbs/spices/flavorings, as the the add-ins may contain gluten.

Cabot, Organic Valley, and Horizon cheeses are gluten-free. Sargento also makes shredded cheeses that are safe [but they warn to avoid the Mexican/taco flavored shredded]. Cracker Barrel is safe; Kraft will declare all ingredients on the label. As always, it's wise to read the fine print!

heather rene said...

Your recipes just never fail to impress! I had some leftover rotisserie chicken (short of 3 cups, though). So, I improvised by adding some chopped artichoke hearts to the filling. It was so delicious; even my husband who finds the concept of pineapple in savory foods completely bizarre had seconds. Thanks for livening our family's kitchen and renewing my culinary enthusiasm!

Karina said...

Hey Heather Rene!

Excellent. Sounds delicious. I love the chicken and artichoke combo in enchiladas. Try my green chile chicken enchiladas for a change of pace.


beastmomma said...

Very yummy. I made these for my parents and they turned out well.

Karina said...

Hola, Beastmomma!

Yay. I'm glad. Alex is flying in this week [with his girlfriend] and guess what's on the menu? ;-)

jcc said...

Hi Karina! I made these this week and they are absolutely fabulous. My daughter is home for semester break, and the two of us couldn't stop talking about how good (and easy) this was!



Karina said...


So great to see you! [hugs] :-) I'm glad you and your daughter enjoyed this recipe. It *is* so easy. And always a hit. Thanks for stopping in.


Natalie said...

So glad this recipe is back! I really loved it! I make so many recipes for enchiladas- this is on the rotation now!

Karina said...

Hi Natalie!

Glad you like these - they are so easy, and so good. :-)


Anonymous said...

I just tried this recipe tonight and it is absolutely fabulous! It was a fantastic combination of a sweet/tart taste from the pineapple mixed with the spiciness of the salsa. Add to that was the fact that it was super easy and took only a minimum amount of time and you've got my kind of meal!
Keep up the good work Karina! You have made a newbie to the gluten free world, a happy woman tonight!

Kimberly said...

This was absolutely fantastic! I forgot to put the pineapples in -- probably the most fancy part of the dish -- and I was too lazy to bake the enchiladas, but my hubby really enjoyed them! I found white corn tortillas that happily warm in a nonstick skillet without the need for the oil. Just warm them on a medium-low heat and flip a few times. These were so tasty that we didn't even notice that they were gluten free! Thank you -- your site is saving my otherwise-bland cooking repertoire since having to leave the sweet world of pasta behind.


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