From The Hive
1 large chicken breast cut in bite size pieces
Salt & Pepper to taste
2 T. lime juice
2 tsp. olive oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz.) pineapple tidbits, drained or 1 ½ C. fresh chopped pineapple
1 can (15 oz.) black beans, drained and rinsed
1 can (4.5 oz.) chopped green chilies
½ C. chopped fresh cilantro
2 C. shredded mozzarella cheese
2 C. shredded cheddar cheese
1 can (10 oz.) enchilada sauce
8-10 flour tortillas
shredded lettuce, olives, tomatoes & sour cream for topping
1. Heat oven to 350 degrees, spray 9x13 pan glass baking dish with cooking spray.2. In a nonstick skillet, heat oil over medium/high heat. Add chicken, lime juice, salt & pepper; and cook until juices run clear. Add onion and red bell pepper cook 4 to 5 minutes until softened. Stir in pineapple, beans, and green chilies. Cook and stir until thoroughly heated.3. Remove from Heat, stir in cilantro and mozzarella cheese.4. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about ¾ cup filling mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.5. Pour remaining enchilada sauce over center of enchiladas and sprinkle with cheddar cheese.6. Bake at 350 degrees for 30-40 minutes until cheese is melted and enchiladas are bubbly.7. Serve on a bed of shredded lettuce,topped with sour cream, olives & chopped tomatoes. (optional)
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