2 cups of your favorite salsa
3 cups cooked chicken, torn or shredded pieces
Juice from one fresh lime
Sea salt and ground pepper, or Lemon Pepper
Olive oil, as needed
8 corn tortillas
(I did this the night before) Pour about a half cup of salsa into the bottom a lightly oiled 9x12" baking dish. Squeeze lime juice all over the cooked chicken; season with sea salt and pepper and toss well to coat.
Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish; fill with 1/8 of the chicken, and roll up seam side down, placing it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed.Pour the remaining salsa all over the rolled tortillas.
1 cup chopped pineapple
1 4-oz. can chopped green chiles
1 1/2 cups shredded cheddar cheese
Hot red pepper flakes, to taste
Preheat oven to 350 degrees. Top with the pineapple, then the chiles. Sprinkle with cheddar and red pepper flakes.
Bake until the enchiladas are bubbling and heated through, about 30 minutes.
This recipe is easily doubled (with a larger pan, or use two pans).
Enchiladas on right; Served with salad:
iceberg lettuce, baby spinach, cabbage, red onion, green pepper, tomatoes
We all enjoyed this new take on chicken enchiladas (especially the sweet vs. the spice); however next time, I will do a few things differently:
- do not make the night ahead as the corn tortillas got soggy
- when using fresh pineapple, use 1/2 cup rather than a full cup
- use stronger cheddar cheese