So, previously to me getting burned I don’t remember ever having a rotisserie chicken before. Crazy, I know! Now that I am trying a little harder to spend less time in the kitchen, not for fear of getting burned again, but just to try and ‘slow down‘ my life a little, I am in love with these!! I am sad I didn’t buy one sooner. I was at Sam’s Club and decided to pick up a $4.99 chicken and I loved how easily dinner came together with this cooked chicken. I really was surprised at how much chicken I was able to get off that little, boney bird body and was excited when it was just enough for a delicious enchilada. I was surprised I had not blogged about these Pineapple Enchilada’s before, so I am glad to get this recipe on my blog so I don’t have to search my recipe files each time I want to make it. I love the slight sweetness from the pineapple and the super cheesy filling. Not to mention I love any meal I can throw a couple cans of black beans in for added protein and to help ‘stretch’ my meals. With big eaters like we have in our house it is nice to only use 1 1/2 c. of chicken and have enough to feed our family, and still have leftovers for another day. So, next time you need a quick and easy dinner, pick up a rotisserie chicken (or use the cooked chicken from your freezer) and these enchiladas will come together in a snap! Enjoy 🙂
The filling is so pretty with all of the different colors. I love it!
Sorry there is no finished product photo..they were too good we dug in and I was too impatient to take another pic. Sorry! Just imagine them being gooey, cheesy and yummy looking!
Pineapple Black Bean Enchiladas
- 2 t. olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 (20 oz.) can of crushed pineapple, drained
- 15 oz. can black beans (or use 2 cans to stretch enchiladas)
- 2 can diced green chilies
- 1 t. salt
- 1 t. cumin powder
- 1/2 t. cayenne pepper
- 1 t. chili powder
- 1/2 c. fresh cilantro, chopped
- 3 c. shredded cheddar cheese, divided
- 1 1/2 c. cooked chicken, chopped or shredded
- 10 oz. can green enchilada sauce
- 8-10 flour tortillas
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- Heat oil in a large skillet. Add onion and bell pepper, cook 4 to 5 minutes or until softened. Stir in pineapple, beans, chilies, and salt. Add cooked and shredded chicken (or cook the chicken with the onions if you are not using pre-cooked chicken). Season mixture with spices. Cook and stir until thoroughly heated. Remove from heat and stir in cilantro and 2 cups of cheese. Spread a couple tablespoons of the enchilada sauce on the bottom of a greased 9x13 baking dish. In each tortilla spoon about ¾ cup vegetable mixture on each. Roll up tortillas and place in greased 9 x 13 baking dish. Pour remaining enchilada sauce over the top of the enchiladas. Sprinkle with remaining 1 cup cheese. Bake tightly covered for 30 minutes, then remove foil and bake for 5-10 more minutes, until cheese is melted and sauce is bubbly. Top each enchilada with a dollop of sour cream and a sprinkling of fresh chopped cilantro. *This recipe makes a great freezer meal! Just fill the burritos and then put the extra enchilada sauce in a ziploc bag and place on top of the enchilada when freezing. Don't cover in the enchilada sauce before freezing or they will get soggy while waiting to be cooked. Just top with the enchilada sauce and more cheese when ready to thaw and cook.
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