Pineapple Enchiladas

Name: Pineapple Enchiladas
Ingredients: 2 each chicken breasts; 1 cup pineapple; 1/2 cup chopped orange pepper; 3/4 cup onion chopped; 1 can red enchilada sauce, 16oz; 1 tbsp cumin; 1 tbsp chili powder; 3 clove garlic chopped; 1 can 14 or smaller can red enchilada sauce; recommend las palmas; 5 each corn and flour tortillas; 1 cup shredded cheese; 1/2 cup shredded Parmesan cheese; 1/4 cup cilantro

13 ingredients

7 steps

Ingredients

2 each chicken breasts
1 cup pineapple
1/2 cup chopped orange pepper
3/4 cup onion chopped
1 can red enchilada sauce, 16oz
1 tbsp cumin
1 tbsp chili powder
3 clove garlic chopped
1 can 14 or smaller can red enchilada sauce; recommend las palmas
5 each corn and flour tortillas
1 cup shredded cheese
1/2 cup shredded Parmesan cheese
1/4 cup cilantro

Directions

1

Cook chicken, 16oz enchilada sauce, pineapple, onion, and garlic in slow cooker for 4-6 hrs with cumin and chili powder.
2

During last hour of slow cooking, use two forks and shred chicken breasts into small pieces.
3

Layer bottom of 9x9 pan with chicken mixture and add a tortilla
4

Continue layering chicken mixture, cheese, and tortillas until filling is used.
5

I do one middle layer with Parmesan cheese and all others with sharp cheddar but by all means cheese as appropriate!
6

Top with Parmesan cheese and small can of red sauce
7

Top assembled enchiladas with cilantro and bake for 30 min at 350