Pineapple Enchiladas

Name: Pineapple Enchiladas
Total time: 18000 s
Yield: 4 servings
Cuisine: American
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

Eric @piegasm

excellent stacked enchiladas

Eric @piegasm

excellent stacked enchiladas

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Ingredients

5 hours

4 servings

filling
2 eachchicken breasts
1 cuppineapple
1/2 cupchopped orange pepper
3/4 cuponion chopped
1 canred enchilada sauce, 16oz
1 tbspcumin
1 tbspchili powder
3 clovegarlic chopped
assembly
1 can14 or smaller can red enchilada sauce; recommend las palmas
5 eachcorn and flour tortillas
1 cupshredded cheese
1/2 cupshredded Parmesan cheese
1/4 cupcilantro

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Steps

5 hours

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. I do one middle layer with Parmesan cheese and all others with sharp cheddar but by all means cheese as appropriate!
5

Top with Parmesan cheese and small can of red sauce
6

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