Quick Pineapple Chicken Enchiladas

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Course: Main

Cuisine: Mexican, Southwestern, Tex-mex

Keyword: Low Calorie, Low Phosphorus, Low Potassium, Low Sodium

Diet Type: CKD, Dialysis

Servings: Enchiladas, 6 servings of Spanish Rice

Calories: 396kcal

Author: Rebecca Barksdale, Allison Kincer

Ingredients

Pineapple Enchiladas

10 oz boneless skinless chicken breast
10 ounces Green Chile Enchilada Sauce
2/3 cup water
1 clove garlic
1/2 cup pineapple
1/2 cup green onions
Dash of paprika cayenne, cumin (to taste)
6 white corn tortillas 6” size
1/2 cup cilantro

Red Pepper Spanish Rice

1/3 cup yellow onion diced
½ cup red bell pepper diced
1 tablespoon olive oil
1 cup rice uncooked
1 teaspoon garlic powder
½ teaspoon chili powder
1/3 cup roasted red pepper puree
Lime juice to taste

Red Pepper Puree

4 large red bell peppers
4 tablespoon olive oil

Instructions

For the Enchiladas:

Preheat oven or toaster oven to 350° F.
Cut chicken into strips and cook in a skillet over medium-high heat.
In a small bowl, mix enchilada sauce with 2/3 cup water.
Add 1/3 cup of the enchilada sauce to the skillet and continue cooking.
Add in 1/2 cup pineapple, 1/4 cup green onions, a dash of paprika, cayenne, and cumin to taste, and cook until chicken is just done. (You can also use any spices or taco seasonings of your preference - remember to look for low sodium seasoning mixes).
Place chicken and pineapple mixture into a bowl and set aside.
Spray the bottom of a shallow baking dish with nonstick cooking spray.
Heat tortillas one a time for a minute or two in the skillet to soften.
To make the enchiladas, place a large spoonful of the chicken and pineapple mixture onto the tortilla and roll it up. Place each enchilada side by side in the baking dish to hold rolled shape. Pour the remaining taco sauce over the top.
Bake enchiladas for 5 to 7 minutes, until the edges of the tortillas are just starting to brown.
Top each enchilada with remaining green onions and cilantro. Serve and enjoy!

For the Spanish Rice:

Dice onion and red pepper.
In a skillet, sauté onions and red pepper in olive oil over medium-high heat until softened.
Add rice to skillet, and stir continuously until rice is lightly browned.
Add garlic powder, chili powder, red pepper purée, and water to skillet. Cover and simmer on low heat until all water is absorbed and rice is tender, about 15 to 20 minutes.
Serve with wedges of lime, and season to taste. Enjoy!
Serving size: ½ cup Calories: 142 Fat: 3g Saturated Fat: 1 g Unsaturated Fat: 3 g Carbohydrates: 25g Sodium: 8 mg Fiber: 1 g Protein: 3 g Phosphorus: 45 mg Potassium: 91 mg

For the Red Pepper Puree:

Preheat the oven to 475 degrees. Line a roasting pan with foil, and place the peppers on the pan. Roast the peppers, turning them every 10 minutes for an even roast. Roast for about 35 to 40 minutes, or until the peppers are tender and collapse.
Remove the peppers from the oven and allow them to cool before handling.
Peel away the skin, remove the core and seeds, and discard.
Place the peppers and olive oil in a food processor, and purée until smooth.
Refrigerate for several days or freeze for up to a month.

Notes

For the Red Pepper Puree: We recommend making this roasted red pepper purée ahead of time and freezing it. This is a versatile, “blank slate” tomato product substitute that will easily find its way into many Mexican and Italian dishes. Make a full batch and freeze for use as needed!

Nutrition

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