4/10/2012

Black Bean Pineapple Enchiladas

Gosh, it is hard to find the time to update this thing! I always make new stuff but I just forget to post the recipes haha. Anywho, these enchiladas are absolutely phenomenal! My husband was hesitant to try them because he wasn't sure how the pineapple would work in the mix but they are soooo so good!!! I got the recipe from http://www.quick-and-easy-dinner.com. This website has a lot of good recipes!! I followed the instructions in this recipe but there are a few changes I made..First, this recipe called for way too many ingredients (quantity of each ingredient). I followed the recipe but you can probably cut everything in half because we only used about half of the chicken mixture. Unless, you want leftovers for the next day so you can make burritos! :) Which is actually a great idea!

Ingredients
*1 chopped red bell pepper
*1/2 chopped medium white or yellow onion
*1 Tbsp olive oil (I used a combo oil - olive, grapeseed & canola)
*1 15-oz can black beans, drained very well
*1 20-oz can crushed pineapple with juice
*1 rotisserie chicken (I used 4 chicken breasts boiled in water seasoned with pepper and garlic salt)
*cilantro to taste (optional)
*1 cup Mexican shredded cheese
*1 large can enchilada sauce - I got a 28 oz can and only poured half of the can on the enchiladas and saved the rest to add to the enchiladas after they were done.
* 10-12 medium-size flour tortillas



Directions:
1)Pre heat oven to 350.

2)Add whole chicken breasts to boiling water. Boil chicken until fully cooked.

3)Saute bell pepper and onion in oil over medium heat until tender. Add drained black beans and diced pineapple (with juice) to skillet. Heat over medium for about 5 minutes.

4)Pull apart chicken and shred; add to skillet and cook for another 5 minutes.

5)Time to put together our enchiladas! Lay a flour tortilla down in dish. Add about 1/4 cup of chicken mixture into the tortilla and roll. Make sure to place them seam-side down in dish. Keep repeating until dish is full.

6)Pour enchilada sauce over the top of the enchiladas and top with cheese. Bake enchiladas at 350 for about 15 minutes. Top with whatever toppings you wish and serve! We topped ours with extra sauce, sour cream and green onions and they tasted delish!!!