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Pineapple Chicken Enchiladas

June 15, 2011

I’m moving. Again. For the past six years of my life, I have moved each summer to a new home.  I have decided I might never move again.  Not because my new apartment is that fabulous; just because I’m sick of it.  I give up.  I’ve decided the worst part of moving is that I have to pack my kitchen gear.  Even though I’m not moving until next week, my casserole dishes are packed and I have stopped grocery shopping to keep from having to move perishables.  This means I’ve having trouble cooking at home.  Let’s just say I’ve eaten a lot of toast over the past few days.

THANKFULLY – my friend Jen wanted to throw a birthday dinner party for her sister-in-law Bridget.  A screening of The Bachelorette with dinner and plenty of wine is perhaps the only way to get through a long Monday at work.  My friends have decided I am the “chef” of our group, so I volunteered my services and had Jen send Bridget a list of possible dinners – Mexican, Italian, American options.  Bridget chose the Mexican/Spanish theme; which, I’m not going to lie, I was really hoping she would.

These enchiladas are an award winning recipe.  For real.  A family friend actually won a trip to Hawaii in a Dole recipe contest with this recipe.  I guess I shouldn’t tell Dole I used the generic can of pineapples. Woops.  These were totally still delicious.


1 (1 lb 4 oz) can of pineapple tidbits or crushed

3 cups cooked, cubed chicken*

16 oz sour cream

1 4oz can of diced green chiles

1/2 cup diced green onions

1 Tablespoon cumin

1 teaspoon onion salt

1/2 teaspoon garlic powder

10 flour tortillas

1 can enchilada sauce

1/2 lb shredded Monterey Jack cheese

Drain pineapple well. Combine pineapple, chicken, sour cream, green chilies, onions, cumin, onion salt and garlic powder, and mix well.  Moisten several paper towels and put pile of tortillas between sheets.  Heat tortillas in microwave for one minute to soften.  Fill each tortilla with a heaping 1/3 cup chicken mixture, and roll up.  Place side by side in 2 rows in a 9×13 pan.  Cover with enchilada sauce and sprinkle with cheese.  Bake at 425 degrees about 25 minutes or until lightly browned.

*You have a few options for the chicken.  You can buy already cooked and sliced chicken and cube it.  Or an easy and more delicious solution is to poach the chicken and then cube.  Poaching the chicken only takes about 25 minutes and can be done while you prepare the rest of the sour cream mixture.



One Comment leave one →
  1. Jen permalink
    June 15, 2011 2:03 pm

    I can officially attest to the deliciousness of these enchiladas. SO YUMMY! Thank you MB!

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