Friday, June 28, 2013

Tropical Chicken Enchiladas

I love incorporating fresh fruit into meals, especially Mexican dishes.  Here's a tropical spin on enchiladas, this would also be great with shrimp!

You'll Need:
  • 2 cups cooked chicken
  • 3/4 cup salsa verde
  • 1/2 cup chopped pineapple (you could also add in mango)
  • 1/2 cup corn 
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 cup pepper jack cheese, shredded
  • 1 (14.5 oz) enchilada sauce
  • 8 corn or flour tortillas
  • chopped cilantro for garnish (if desired)
  1. Preheat oven to 375 degrees.  In a large bowl mix the chicken with salsa, fruit, corn, spices and 1/2 the shredded cheese.  
  2. Pour 1/2 the enchilada sauce into the bottom of a 13x9 inch pan.  Begin rolling the chicken mixture into the tortillas and place into the baking dish.  Continue with the remaining tortillas.
  3. Pour the remaining enchilada sauce over the tortillas and top with the remaining cheese.  Bake for about 20 - 25 minutes or until cheese is bubbly.  Serve with sour cream and guacamole!

No comments:

Post a Comment