I was trying to find an exotic recipe to make for me and my husband, since the kiddo would eat at my mother’s. You see, another good thing about having a child is that, most of the times you do not have the anxiety of what to eat. The child decides what we will eat and what we won’t. Nice ha! Yes, it is true. All these nice combinations, the gastronomic adventures, the culinary experiments you can kiss them goodbye. Our culinary innovations are limited to 15 to 20 dishes altogether. Anyway, even if I am complaining a little bit, I would n’t change it for the world. So, one of these, believe me, very rare days that I can be the boss in my kitchen, I came across this recipe and I decided to try it. I made several alterations as always and the end result was really good. I most definitely will put it in my list for party or gatherings’ dishes, since you can prepare it one or two days before and throw it in the oven just 45 minutes before serving it. The combination of Mexican spices and pineapple juice and chunks made it a nice fusion dish. It combines Mexican temperament and Pacific Sweetness. I totally recommend it to you. The original recipe comes from
Taste of Home .
Pineapple Chicken Enchiladas
Ingredients
700 gr. chicken breasts, boneless, cut in strips
2 tbsp olive oil
1 green, 1 orange, 1 sweet red pepper, julienned
1 medium onion cut in thin wedges
2 tbsp fajita seasoning mix (I didn’t have that so I used taco mild seasoning mix)
½ cup pineapple juice from the can that had the pineapple chunks
2 tbsp honey
2 tbsp fresh parsley (if you do not have use 1 tbsp parsley flakes)
1 tsp garlic powder
½ tsp salt
½ cup pineapple chunks, drained
8 flour tortillas
2 cups cheddar cheese or any other cheese you like
Instructions
In a large skillet throw the chicken strips and sauté for 2 minutes. Add the onion wedges and the peppers. Sauté until the onions and peppers are softened.
In a bowl combine seasoning mix, pineapple juice, honey, parsley, garlic powder and salt. Stir into skillet and add the pineapple chunks and let cook in medium low heat for 10 minutes. In the meantime, in a non stick skillet in medium heat put some margarine and sauté the tortillas around 20 seconds per side.
Butter a glass pan or a non stick pan. Preheat oven to 175°C. Take a tortilla and put a portion of the filling and roll it. Place it in the buttered pan. Do the same with the rest of the tortillas. I had half vase of Uncle Ben’s Sweet and Sour Sauce. I put it on top, but this is not necessary. I just wanted to consume it. On top throw the cheese and bake for ½ hour or until golden.
Labels: Chicken, Main Course
