A Flavorful Twist on a Classic Favorite 🌶🍍

These enchiladas are packed with bold flavors—smoky spices, tender chicken, roasted veggies, and a tangy, sweet, homemade green sauce made with pineapple and fresh herbs. Perfect for a cozy dinner or feeding a hungry crowd. I'm not typically a sweet sauce type of gal. I love spicy and savory flavors. The pineapple in this recipe isn't overpowering, but gives a fresh, sweet brightness that complements the chicken and veggies in this dish. This recipe is a staple in my house, is great as leftovers (hot or cold), and refrigerates/freezes great right inside the casserole dish if you are meal prepping.

Ingredients

For the filling:

1 medium onion, diced
2 large jalapeño peppers, divided (optional, for heat)
1 can green chiles
1 cup corn (fresh, canned, or frozen)
2 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt, to taste
2 cups cooked chicken, shredded or chopped
1 ½ cups shredded cheese (Mexican blend, cheddar, or Monterey Jack)

For the sauce:

2 poblano peppers
2 jalapeño peppers
½ cup pineapple chunks (canned) about ½ of the juice
¼ cup fresh cilantro

½ cup white vinegar 

For the assembly:

8–10 flour or corn tortillas
1 can green enchilada sauce
Cooking spray or oil for greasing
1 large casserole dish

Food processor

Instructions

1. Sautee the Veggies and Chicken

In a large skillet, heat olive oil over medium-high heat. Add the diced onion, half of the diced peppers, green chiles, and corn. Season with smoked paprika, garlic powder, and salt. Cook until the vegetables begin to soften, about 5–6 minutes.

Add in the chicken and cook until it’s heated through and starting to brown slightly, about another 4–5 minutes

2. Make the Green Sauce

While the filling cooks, blend the remaining poblano and jalapeño peppers with pineapple and cilantro in a food processor or blender. Blend until smooth.

Pour the sauce into the skillet and stir to combine. Remove from heat and stir in ⅔ of the shredded cheese.

3. Prep the Tortillas

To make tortillas easier to handle without cracking, place them on a lightly greased baking sheet and warm them in a preheated 350°F oven for about 2 minutes.

4. Assemble the Enchiladas

Lightly grease a casserole dish, making sure to get the sides. Pour a thin layer of green enchilada sauce on the bottom—just enough to cover it. This keeps the tortillas moist as they bake.

Take a warm tortilla and add about 2 tablespoons of the filling down the center. Roll tightly and place seam-side down in the dish. Continue filling and rolling tortillas, arranging them in rows.

Once the first layer is down, drizzle a very light layer of enchilada sauce over the top a translucent layer—just enough to keep things moist without making it soggy.

Repeat the process to create a second layer of enchiladas. Pour the remaining sauce over the top more generously, then sprinkle on the remaining ⅓ of cheese.

I am in possession of a Pink Cat Attack Trivet that never made it into production. It is treasured in my kitchen. Luckily we do have a Things Could Be Worse Trivet available if you need a trivet. We also have a collection of other Pink Cat Attack things if you need to have this pattern in your life. 

5. Bake

Bake uncovered at 350°F for 20 minutes, or until the cheese is melted and bubbly. 

Serving Suggestions

Let cool before cutting to serve—this helps maintain the integrity of the tortillas. Top with sour cream or Greek yogurt, avocado slices, extra cilantro, or a squeeze of lime juice.