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Dinner Ideas – Stacked Grilled Chicken Enchiladas Recipe
Chicken Enchilada Stack with Pineapple Hatch Salsa

Dinner Ideas – Stacked Grilled Chicken Enchiladas Recipe

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.

Pineapple Hatch Stacked Enchilada Recipe

Pineapple Hatch Stacked Enchilada Recipe

 

Hatch Pineapple Stacked Chicken Enchiladas Recipe

Makes 4 Hatch Pineapple Stacked Chicken Enchiladas 

Ingredients

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)

Tools

BBQ roasting pan (if you don’t have one use heavy duty aluminum foil)

Procedure

Sauce Preparation

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.

 

Stacked Grilled Chicken Enchiladas Recipe - Prep the Pineapple Hatch Sauce Ingredients

Stacked Grilled Chicken Enchiladas Recipe – Prep the Pineapple Hatch Sauce Ingredients

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. 

Blend the Pineapple Hatch Ingredients

Blend the Pineapple Hatch Ingredients

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

Stacked Grilled Chicken Enchiladas Recipe - Wet the corn tortillas with tomato sauce

Stacked Grilled Chicken Enchiladas Recipe – Wet the corn tortillas with tomato sauce

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.

Assembling the Enchilada Stack

Assembling the Enchilada Stack

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.

Cook the enchilada stack in the gas grill

Cook the enchilada stack in the gas grill

 

8) Carefully remove from foil and serve with extra sauce

Chicken Enchilada Stack

Stacked Grilled Chicken Enchiladas Recipe – Carefully plate the final Pineapple Hatch Stacked Chicken Enchiladas 

About Tom Holmberg

Tom grew up in a cultural diverse neighborhood and a culturally diverse family, so he has learned to appreciate all types of food. "I am not a Chef, nor do I play one on T.V., but I have learned to appreciate food from years of eating and cooking." Tom also spent 10 years in the restaurant industry in various roles, from Prep Cook to server.

14 comments

  1. This looks great I would love to get make this lunch sometime.

  2. I love enchiladas! The pics are just to die for! I definitely need to try this out, thank you for the recipe!

  3. Wow! Looks like such yummy food. I love pineapple on anything

  4. I would love to taste this, very tempting.

  5. Daniele Holmberg

    I really enjoyed this meal! This was a great recipe you had my love! Thanks for being my gourmet chef husband. Love you!

  6. This recipe sounds amazing – would never have thought about combining pineapple with chicken enchiladas! Thanks for sharing!

  7. Stacked grilled chicken is lovely!

  8. I am maiming myself for not thoroughly checking both yours and Daniele’s food blogs…This is by far the most original dinner recipe I’ve come across and I cannot wait to give it a try! Would you recommend any alternative to the feta cheese?

    -Sincerely, Daniele’s former student :)

    • Andrew,
      Thanks for reading my blog and glad you liked the recipe. If you don’t like feta, cotija is the cheese that I would recommend. If you don’t like cotija, then sharp cheddar would go nicely.

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