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Enchiladas are a cherished staple of Mexican cuisine, celebrated for their versatility and rich flavor. This beloved dish features corn tortillas rolled around a filling, then smothered in a savory chili sauce, making it a go-to choice for family dinners, gatherings, and celebrations. While traditional enchiladas are delicious in their own right, they often follow a similar flavor profile. However, our Spicy Pineapple Chicken Enchiladas introduce a unique twist that elevates this classic to new heights. By incorporating sweet, juicy pineapple into the filling, we create a delightful contrast of flavors that is both sweet and spicy, offering a dynamic taste experience.

Chicken Enchiladas

Discover a delicious twist on a classic with the Spicy Pineapple Chicken Enchiladas recipe. These enchiladas are a harmonious blend of sweet and savory flavors, featuring tender shredded chicken, fresh pineapple, and a rich mix of spices. Easy to prepare, they make for the perfect weeknight dinner or festive gathering. With simple ingredients and straightforward steps, you'll impress your family and friends with this delightful dish that combines vibrant flavors and satisfying textures. Enjoy the mouthwatering experience of these unique enchiladas!
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Ingredients
  

2 cups cooked shredded chicken (preferably grilled)

1 cup fresh pineapple, diced

1 cup black beans, rinsed and drained

1 cup shredded Monterey Jack cheese

1 cup enchilada sauce (store-bought or homemade)

1 teaspoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

8 small flour tortillas

Fresh cilantro, for garnish

Sliced jalapeños (optional, for serving)

Instructions
 

Prep the Filling: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

    Combine the Mixture: Stir in the cooked shredded chicken, diced pineapple, black beans, cumin, chili powder, smoked paprika, salt, and pepper. Mix well and cook for about 3-5 minutes until everything is heated through. Remove from heat.

      Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Take a tortilla and spoon about 1/4 cup of the chicken mixture onto the center. Sprinkle a tablespoon of Monterey Jack cheese over the filling, then roll the tortilla tightly from the bottom up. Place the rolled enchilada seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.

        Add Sauce and Cheese: Once all enchiladas are in the dish, pour enchilada sauce evenly over the top. Sprinkle the remaining Monterey Jack cheese on top.

          Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

            Serve: Once out of the oven, let the enchiladas cool for a few minutes. Garnish with fresh cilantro and serve with sliced jalapeños if desired.

              Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings