Saturday, June 20, 2009

Mama's Famous Hawaiian Enchiladas

I FINALLY got these into a recipe format...if you know Mom she does everything by taste and what looks right! Hope you all enjoy this YUMMY family recipe!!! This is one of David's FAVORITES and I am sure it will be a hit at your house as well. We like the chicken as well as the beef ones...but the chicken are MY fave! These are EXCELLENT to freeze too, just double the recipe and have one pan for dinner tonight and have another pan in the freezer ready for unexpected company or a lazy night!!! This is a Family recipe and a favorite FOR SURE!!! ENJOY!

Love, Janell

Mama's Famous Hawaiian Enchiladas

2 Large boneless chicken breasts (or 2lbs ground beef...Mama always does a tray of each!)
1 Large Green Bell pepper
1 Large onion
1 large can of olives
1 (10 1/2 oz) can cream of chicken soup
1 (20 oz) cans of crushed pineapples
3 (1.62oz) Enchilada sauce packets (found by gravy packets @ the store)
3 (6oz) cans tomato paste
2 cups shredded cheddar cheese
1 package of burrito size flower tortillas
Salt & Pepper

Prep: Boil chicken until cooked through. While chicken is boiling, Strain crushed pineapple (let strain until added to chicken mixture -reserve juice) chop bell pepper, onion, and olives. Saute' onions and Bell pepper in butter or oil until translucent. Set aside. After Chicken has cooled, chop into bite size pieces and then add to the Bell/onion mixture. Add salt & pepper to taste and the can of cream of chicken to the chicken mixture and mix well. Add three quarters of your pineapple as well as your olives (just eye ball it) to your chicken mixture and reserve the rest for topping your enchiladas, mix well.

Sauce: In a pan add all 3 enchilada packets, only HALF the water that is called for on the back of your packet. (At this time I measured out the pineapple juice that we reserved and used it for part of the "water" called for in this sauce. This may vary depending on brand, mine called for 3c. water per packet originally and I only added 1 1/2c. per packet...part of that was the pineapple juice.) Then add the 3 cans of tomato paste and whisk together until well blended.

Assembly: Ladle a small amount of enchilada sauce in the bottom of your 9x13 dish. Take a flower tortilla and spoon a very small amount of enchilada sauce down the middle, then spoon the chicken mixture down the middle, and finish off with a sprinkle of cheese. Roll up the enchilada and place seam side down in your dish. Keep doing this until your dish is full and then top your dish with enchilada sauce just until tortillas are covered. Then top the tortillas with the remaining olives, pineapple, and some cheese.

Bake at 375 degrees until bubbly and all the cheese is melted...about 30ish minutes.