Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 pound ground chicken
  • 1 yellow onion, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 1/2 cups red enchilada sauce
  • 1-2 tablespoons chopped chipotle in adobo
  • 6 corn or flour tortillas
  • 1 1/2 cups shredded Mexican cheese
  • avocado and Greek yogurt or sour cream, for serving
  • 1-2 jalapeños, seeded if desired, and chopped
  • 2 cups diced pineapple
  • 1 cup cilantro, roughly chopped
  • 1 juice of a lime ((about 2 tablespoons))
  • 2 tablespoons extra virgin olive oil

Instruction

  • 1. Preheat the oven to 400° F.2. In a large oven-safe skillet, heat the olive oil over high heat. Add the chicken and onion. Cook, breaking up the meat as it cooks until the chicken is browned, about 5 minutes. Add oregano and cumin, cook 1 minute. Stir in 2 cups enchilada sauce and the chipotle. Season with salt. Simmer 5 minutes. Remove from the heat.3. Arrange the tortillas on top of the chicken. Pour over 1/2 cup enchilada sauce, then top with cheese. Bake 10-15 minutes, until the cheese is melted.4. To make the salsa. Combine everything in a bowl, season with salt. 5. Serve the enchiladas warm, topped with avocado, Greek yogurt or sour cream, and plenty of salsa.