Red Chicken Enchilada Skillet W/ Homemade Pinapple Jalapeño Sasa

Name: Red Chicken Enchilada Skillet W/ Homemade Pinapple Jalapeño Sasa
Cuisine: Mexican, Latin American, American, TexMex
Ingredients: 1/2 tbsp extra virgin olive oil; 1 1/2 lbs ground chicken; 1/2 yellow onion, chopped; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp garlic powder; 1 tsp salt; 2 cups red enchilada sauce (reserve 1/4 cup); 1-2 tablespoons chopped chipotle in adobo; 6 carb counter street taco sized flour tortillas; 1 1/4 cups shredded Mexican cheese; 2 jalapeños, seeded (if desired - I kept some seeds for spice), and diced; 2 cups diced pineapple; 1 large handful of cilantro, roughly chopped; Juice of a lime (about 2 tbsp)

5 steps

Updated at: Thu, 17 Aug 2023 00:13:55 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories444.5 kcal (22%)

Total Fat20.6 g (29%)

Carbs35.7 g (14%)

Sugars7.9 g (9%)

Protein30.3 g (61%)

Sodium1362.6 mg (68%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Enchilada skillet

½ Tbspextra virgin olive oil

1.5 lbsground chicken

0.5yellow onion

chopped

1 tspdried oregano

1 tspground cumin

½ tspgarlic powder

1 tspsalt

2 cupsred enchilada sauce

reserve 1/4 cup

1 tablespoonschipotle in adobo

chopped

6taco sized flour tortillas

street

1 ¼ cupsmexican cheese

shredded

Salsa

2jalapeños

seeded, if desired - I kept some seeds for spice, and diced

2 cupspineapple

diced

1 handfulcilantro

roughly chopped

2 TbspJuice of lime

Instructions

Step 1

1. Preheat your oven to 400°F.

Step 2

2. In a large cast iron skillet, heat the olive oil over high heat. Add the chicken and onion. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add in your seasonings and cook for another minute. Stir in 2 cups of the enchilada sauce and the chipotle peppers. Simmer for 5 minutes & then turn off the heat.

Step 3

3. Arrange the tortillas on top of the chicken mixture. Top with the shredded cheese and remaining 1/2 cup of enchilada sauce. Bake for 5 minutes, or until the cheese is melted.

Step 4

4. In the meantime make your salsa. Combine all of the sass ingredients in a small bowl.

Step 5

5. Serve the enchiladas warm, topped with the salsa and your desired toppings.