Sunday, April 29, 2012

Pineapple Salsa Chicken Enchiladas

I'm back! With race day finally in sight (6 days away to be exact) I'm ready to get back to "The Sparrow". Training has been fun and challenging and it's a little bittersweet that it's coming to an end. Can't believe I'm admitting that. But, I miss blogging and other things I've put on the back burner during the thick of training.

A few weeks back I tried out a new recipe that became a favorite within the first bite and I've been anxious to share it with you. Last October I started down the "gluten free" path after discovering my intolerance to it. It hasn't been the easiest change, quite life altering actually; but the pros far outweigh the cons making it well worth it. I have a few preferred blogs that have been so helpful in guiding me through the process while providing far from disappointing recipes that even Caleb can enjoy.  Gluten-Free Goddess has become a daily read for me. If you happen to be curious about trying gluten free recipes or are gluten free and looking for a great blog, I highly recommend it.  Karina's Pineapple Salsa Chicken Enchiladas are delish! 


2 cups of your favorite pineapple salsa
3 cups cooked chicken, torn or shredded pieces
Juice from one big fresh lime
Sea salt and ground pepper, or Lemon Pepper
Olive oil, as needed
8 corn tortillas
1 cup chopped pineapple
1 4-oz. can chopped green chiles
1 1/2 cups shredded cheddar cheese
Hot red pepper flakes, to taste


Preheat oven to 350ºF.

Pour about a half cup of salsa into the bottom a lightly oiled 9x12" baking dish.

Squeeze lime juice all over the cooked chicken; season with sea salt and pepper and toss well to coat.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish; fill with 1/8 of the chicken, and roll up seam side down, placing it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed.

Pour the remaining salsa all over the rolled tortillas. Top with the pineapple, then the chiles. Sprinkle with cheddar and red pepper flakes.

Bake in a 350ºF. oven until the enchiladas are bubbling and heated through, about 30 minutes.

This recipe is easily doubled (with a larger pan, or use two pans).

Serves 3 to 4, depending upon appetites.

Read more: here

If you have any questions about being gluten-free, I'd love to help. I'm no expert but I can at least offer up some encouragement and newbie advice. 

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