Tuesday, April 28, 2009

CHICKEN PINEAPPLE BLACKBEAN ENCHILADA'S

A little bit spicy...a little bit sweet. It's the perfect definition of me and my husband. I'm totally spicy...he's totally sweet. No wonder this dish is one of our favorites.

I claim this recipe as a "Mindi Original", but I didn't exactly pull this out of a hat. I discovered a pineapple black bean enchilada recipe a few years ago, but it was a vegan, no fat, not quite as tasty version. I completely changed it and made it Mindilisious! The only thing that I haven't changed is the pineapple and black beans. So...I've decided I can claim it as my own. Either way...it's pretty darn good. I hope you enjoy

CHICKEN PINEAPPLE BLACKBEAN ENCHILADA'S
(Mindi Original)


1 large chicken breast cut in bite size pieces
Salt & Pepper to taste
2 T. lime juice
2 tsp. olive oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz.) pineapple tidbits, drained or 1 ½ C. fresh chopped pineapple
1 can (15 oz.) black beans, drained and rinsed
1 can (4.5 oz.) chopped green chilies
½ C. chopped fresh cilantro
2 C. shredded mozzarella cheese
2 C. shredded cheddar cheese
1 can (10 oz.) enchilada sauce
8-10 flour tortillas ( I like to use the uncooked tortilla's from Costco. Obviously I cook them first. I think they make the enchiladas really fresh and crispy.)
shredded lettuce, olives, tomatoes & sour cream for topping

1. Heat oven to 350 degrees, spray 9x13 pan glass baking dish with cooking spray.
2. In a nonstick skillet, heat oil over medium/high heat. Add chicken, lime juice, salt & pepper; and cook until juices run clear. Add onion and red bell pepper cook 4 to 5 minutes until softened. Stir in pineapple, beans, and green chilies. Cook and stir until thoroughly heated.
3. Remove from Heat, stir in cilantro and mozzarella cheese.
4. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about ¾ cup filling mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
5. Pour remaining enchilada sauce over center of enchiladas and sprinkle with cheddar cheese.
6. Bake at 350 degrees for 30-40 minutes until cheese is melted and enchiladas are bubbly.
7. Serve on a bed of shredded lettuce,topped with sour cream, olives & chopped tomatoes. (optional)

*Time saver suggestion: When ever I make these, I will double the recipe. I'll make half just as outlined above. The other half I roll up individually, place on a cookie sheet and freeze. Once frozen I place them in a freezer bag for later use. I can then do one of two things.

One option; I can pull out several of them and place in a baking dish, top with enchilada sauce and cheese, then cook for another meal when I'm low on time.

Second option; I can pull one out at a time for a fast and easy lunch or quick dinner. My husband often takes them to work for lunch. They taste so much better than those grocery store frozen burrito’s, and I'm sure they're a lot healthier.

2 comments:

Adam & Cindy said...

can i just tell you again how excited i am that you have this blog!!!!! i can't wait to try this recipe! i LOVE mexican food

Connie Weiss said...

Visiting from The Hive!

These sound amazing! I can't wait to try them out.

I just discovered the uncooked tortillas and I love them so much. I will never buy regular ones' again.


Connie @ Tales From The Fridge

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