Grilled Enchiladas Recipe with Pineapple Hatch Chile Sauce
Pineapple and Hatch Chile are the secret ingredient in this easy chicken enchiladas recipe
This is a quick and easy enchiladas recipe that you can cook outside on your gas grill. If you already have your main ingredients prepped it is a super fast recipe. If you do not have any of the ingredients prepped, like roasting and peeling the Hatch Chiles, it can take up to one hour total cooking time. No need to heat up your house with the oven, this Pineapple Hatch Enchilada Stack recipe will make you the hero of your next dinner.
Hatch Pineapple Stacked Chicken Enchiladas Recipe
Makes 4 Hatch Pineapple Stacked Chicken Enchiladas
Hatch Sauce Ingredients
- 6 Melissa’s Produce Hatch chiles
- Substitution: You can substitute canned whole roasted green chiles. Pick Hatch or New Mexico Roasted chiles if possible)
- 1 Fresh pineapple (small) – Sliced into 1 inch rings
- 1/2 Sweet brown onion – Cut in thick rings
- Substitution: You can use 1 can of sliced pineapple rings if you do not have access to fresh pineapple. Drained
- ½ Clove garlic (peeled)
- 1 lime – Sliced in half
Enchilada Stack Ingredients
- 12 Corn tortillas
- 1 Can tomato sauce
- 1 Teaspoon black pepper
- 1 Teaspoon garlic powder
- 1 Teaspoon cumin
- 1 Teaspoon oregano
- ½ Teaspoon salt
- 1/2 Sweet brown onion (diced)
- Two Chicken breast (12 ounces total) – Grilled and chopped
- Substitution: You can pick up a rotisserie chicken from the store to save time or leftover chicken breast. If you are desperate, use canned chicken meat (but please don’t)
- 1 1/2 Cups feta or cotija cheese
- Pineapple and Hatch Salsa (from sauce recipe)
BBQ roasting pan (if you don’t have one use heavy duty aluminum foil)
1) Grill the Hatch chiles, ½ of the pineapple rings, onions, garlic and lime (on a foil pouch or grilling plate). Let all ingredients roast until slightly burnt.
2) Skin Hatch chiles (use gloves to skin)
3) Cut off the skin of pineapples and cut away core (both cooked and raw)
4) Blend roasted Hatch chiles, 2 grilled and 2 raw pineapple rings, burnt onions and garlic together until smooth. Adjusting the proportions of Hatch Chile to Pineapple to change the spicy to sweet ratio in the flavor.
Enchilada Stack Preparation
1) On a plate, mix the tomato sauce with pepper, garlic powder, cumin, oregano and salt
2) Fully coat each corn tortilla with the tomato sauce mixture
3) Line BBQ roasting plate with aluminum foil (or just use heavy duty aluminum foil) and thoroughly grease the bottom of the foil with olive oil.
4) Place one tortilla down on the greased foil, cover it with onion, chicken, feta cheese and Hatch Pineapple Sauce. Use ingredients in equal proportions and use enough to full cover each layer. Don’t go crazy and over stuff.
5) Cover bottom layer with another corn tortilla and repeat the process
6) On the third layer (top layer), do not cover with another tortilla. I suggest you add extra feta, onions and sauce on this top layer.
7) Place tortilla stack on the grill and cook on high heat with lid closed for 15 minutes, or until cheese is soft and tortillas begin to burn at the edges.
8) Carefully remove from foil and serve with extra sauce