I’m a little late getting this Hawaiian Enchilada recipe up, but you know what? I’m happy it’s a little later because I just realized I never shared the recipe for the sauce. (I am a dork who just realized this, but it happens).
So if you make these enchiladas be sure to check out my famous (and easy!) 5 Minute Sauce recipe. I use it for these enchiladas, but it’s fab over chicken, pork, fish and so much more. It’s also amazing in tacos and tossed into Mexican salads. It’s pretty much amazing on everything.
But back to these Hawaiian Enchiladas. How to describe them? Other than delish? They’re pretty much like a traditional enchilada, but with a little fun twist. I used pineapple and shredded chicken, and then had fun mixing in some pineapple chunks and even some pineapple juice. Don’t worry, you won’t taste the juice, but it adds a nice sweet flavor similar to what you’d get if you use traditional pineapple in a salsa.
If you’re thinking, “Oh this is just like a sweet pork.” It’s not, it’s slightly different, but I get it. I really do. The vinegar used in most pineapple salsas and fruit salsas isn’t in these enchiladas.
Oh, you could totally make a traditional Pineapple Salsa to go with these enchiladas if you like! Sometimes (like this time) I’m all about keeping things simple.
- 1 lb. boneless skinless chicken breasts
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (14 oz.) crushed pineapple in juice
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced black olives
- 1/4 cup sliced green olives
- 1 cup salsa
- 1 cup sour cream
- 1 cup shredded mozzarella cheese
- 12 (8 inch) flour tortillas
- 1/2 cup butter, melted
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, cook chicken breasts until no longer pink.
Add black beans, pineapple, cheddar cheese, Monterey Jack cheese, green onion, red bell pepper, yellow bell pepper, red onion, cilantro, black olives, green olives, salsa, sour cream, and mozzarella cheese. Stir until well combined.
Spoon chicken mixture down the center of each tortilla. Roll up tortillas and place seam side down in a greased 13x9 inch baking dish.
In a small bowl, mix butter, brown sugar, salt, chili powder, cayenne pepper, garlic powder, onion powder, cumin, paprika, oregano, cinnamon, and black pepper. Pour over enchiladas.
Bake in the preheated oven for 25 to 30 minutes, or until bubbly.
Serve with additional salsa, sour cream, and cilantro, if desired.