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The ingredients needed to prepare Pineapple Enchiladas:
- Use filling
- Use 2 each chicken breasts
- You need 1 cup pineapple
- Use 1/2 cup chopped orange pepper
- Get 3/4 cup onion chopped
- Provide 1 can red enchilada sauce, 16oz
- Get 1 tbsp cumin
- Prepare 1 tbsp chili powder
- Prepare 3 clove garlic chopped
- Use assembly
- Take 1 can 14 or smaller can red enchilada sauce; recommend las palmas
- Prepare 5 each corn and flour tortillas
- You need 1 cup shredded cheese
- Use 1/2 cup shredded Parmesan cheese
- You need 1/4 cup cilantro
Instructions to make Pineapple Enchiladas:
- Cook chicken, 16oz enchilada sauce, pineapple, onion, and garlic in slow cooker for 4-6 hrs with cumin and chili powder.
- During last hour of slow cooking, use two forks and shred chicken breasts into small pieces.
- Layer bottom of 9x9 pan with chicken mixture and add a tortilla
- 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!
- Top with Parmesan cheese and small can of red sauce
- Top assembled enchiladas with cilantro and bake for 30 min at 350
Your meal can be more interesting when you have Chicken Enchilada Casserole. Enchiladas Potosinas, a recipe for an interesting and colorful regional dish. When having Enchiladas Potosinas, I love drinking it with a cold glass of Klass Horchata, that pairs perfectly with. Enchiladas consist of a tortilla that is usually dipped in a chile-based sauce, then stuffed with various fillings such as cheese, meat, or fish. Then it is rolled up, baked, and topped with sauces, onions.
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