It was August and you know what that means? HATCH CHILES!!!!! Enchiladas are a perfect vehicle for the many uses of Hatch chiles. This can easily be a vegetarian version if you skip the chicken 😀 Hatch chiles and pineapple work hand in hand to tantalize your taste buds.
HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS
1 tablespoon butter
2 cups rotisserie chicken pieces
1 MEDIUM onion, small chopped
1 SMALL red bell pepper, small chopped
1 can (20 oz) pineapple tidbits in juice, drained, reserve 1/3 cup juice (see note)
1 (15 oz) can BUSH’s seasoned black beans, drained and rinsed
1/2 cup chopped FRESH roasted green chiles
FRESH ground sea salt and black pepper
1/4 cup FRESH chopped cilantro
2 cups shredded Mexican cheese (Cheddar Jack combo)
1 1/2 cups Chile verde enchilada sauce
12 golden blend tortillas
- Heat oven to 350°.
- Spray 9 x 13 in. Baking dish with cooking spray.
- Melt butter in a large skillet.
- Add onion and pepper, cooking 4 – 5 minutes.
- Stir in chicken pieces, pineapple, beans and green chilies. Cook and stirring regularly until heated through.
- Add FRESH ground sea salt and black pepper, to taste.
- Remove from heat.
- Stir in 1/4 cup cilantro and 1 cup cheese.
- Spread 1 tablespoon enchilada sauce onto each tortilla.
- Spoon 1/3-1/2 cup of meat mixture on top of the sauce.
- Roll up tortillas tightly and place in baking dish.
- Mix 1/3 cup pineapple juice and remaining enchilada sauce.
- Pour over top of enchiladas.
- Sprinkle with 1 cup cheese.
- Spray foil with non-stick spray and cover enchiladas.
- Bake 30 minutes.
- Remove foil, add more cheese if desired and bake 5 minutes more until cheese is melted.
NOTE:
- Use 1 1/2-2 cups FRESH pineapple if you have it!
- You could substitute enchilada sauce if you prefer, but we really like the green 😀