This weekend I got to spend time with a friend who has gotten me into more mischief than Emilie ever has. Sue. Granted, I’ve known her a few more years than I’ve known Emilie, so she got a head start on that one. I don’t get to see her very often these days. She married a soldier about five or six years ago and has been moving all over the country ever since with him and their son.
Oh dear, what have we not gotten into? Of course, we found ourselves in the midst of your typical 20 something past times such as foam parties and club hopping (Sue used to model, so she knew the happening spots). We also passed the time with activities some may find a bit odd, such as driving several hours to an old cemetery in the middle of nowhere to visit the grave of a mysterious “Baby Bumbry” she had come across on her way to visit a then boyfriend. All of those adventures, naturally, made us hungry and thirsty! When we weren’t zipping around the beltway in her AC-less stick-shift Civic, you could find us exploring wine shops or cooking something up in my apartment kitchen.
These enchiladas were one of our signature go to dishes. Mainly because they are quick and easy! I came up with it late one summer evening after we had been out boating all day with friends. We were soooo hungry. We had also missed Sue’s mom’s amazing enchiladas, because we were out so late. As Sue cleaned up (guests first, right?) I rummaged through my fridge and pantry to see if I had the ingredients for enchiladas. I had two chicken breasts that I had baked a few days earlier to toss on lunch salads, some tortillas…but no enchilada sauce. Then I saw I had a jar of pineapple salsa (you know how much I love pineapples, being a Hawaiian girl and all)…and we built it from there.
I guess you can say necessity has always been my greatest inspiration.
- 1 cup (6 ounces) shredded cooked chicken (white or dark meat)
- 1 ½ cups (1 16 ounce jar) pineapple mango salsa
- 1 cup fresh or frozen pineapple, bite sized chunks
- 1 cup fresh or frozen mango, diced
- ¼ cup water or chicken broth
- 1 jalapeño, sliced
- ¼ cup fresh cilantro, chopped
- 1 cup queso fresco, crumbled
- 6 tortillas
- Preheat oven to 350° Fahrenheit
- Heat a skillet over medium high heat. Add pineapple, mango, jalapeño, and shredded chicken. Sauté in pan 2-3 minutes to help bring out the flavors in the fruit and jalapeño.
- Pour in the salsa and the water. Stir to combine. Allow the enchilada filling to come to a boil.
- Reduce heat to low and stir in 1 tablespoon of chopped cilantro. Let the mixture simmer gently for about 5 minutes. Taste, then season with salt, pepper, and if desired, chili powder. Remove from heat.
- Soften the tortillas by heating them in the microwave for 30 seconds on high.
- Pour 3/4 to 1 cup of filling on the bottom of your baking dish.
- Spoon 1/3 cup of the filling down one edge of each tortilla. Roll tortillas and place seam down into your baking dish.
- Pour remaining filling over the enchiladas then top with the crumbled queso blanco. Place dish in oven and bake for 10 minutes or until the cheese melts.
- Garnish with chopped cilantro, and sour cream. Serve with rice and beans if desired.