Pineapple Black Bean Enchiladas

Okay, here is another recipe for you. I found it after I watched the Pilsbury Bake-off comeptition on the Food Network a while ago. Nicole and I made some improvements on it and I have to say that they are tasty! The Young Women that I work with at church were making fun of me for taking a picture of my enchiladas - but hey, hopefully seeing all of that yummy melted cheese on the top will convince you to give them a try. Bon Appetit!

Recipe:

2 tsp. veg. oil

1 large onion, chopped

1 red pepper, chopped

1 (20 oz.) can pineapple tidbits, extremely well drained (reserve the juice!!!!)

1 (15 oz.) can black beans, drained and rinsed

1 can (4.5 oz) green chiles

1 tsp. salt

4-6 oz. cream cheese (your preference)

Cooked, diced chicken - or used canned to save time (I used canned this time and it was great!)

1/2 C chopped fresh cilantro, plus more for garnish

3 C shredded cheddar/Jack cheese blend

10 oz. MILD green enchilada sauce

8-10 flour tortillas - 8-in. size

sour cream

Heat oven to 350. Grease a 9x13 pan. Heat oil in skillet and add the red pepper and onion. Sautee until softenend. Stir in the pineapple, beans, green chiles, and salt. Make a well in the middle of your ingredients and put in the cream cheese. Let it soften well or melt and then stir it into the other ingredients. Gently fold in the chicken, cilantro, and 2 cups of the cheese. Spoon and spread about a tablespoon of enchilada sauce onto a tortilla. Spoon 3/4 C of filling onto the tortillas and spread to the edges. Roll up and place seam side down in your pan. Repeat using up all of your filling. In a small bowl, mix the remaining sauce with 1/3 C pineapple juice. Pour over all of your rolled enchiliadas. Sprinkle with remaining cheese. Spray a sheet of foil with cooking spray. Cover the enchiladas with the foil and seal tightly. Bake for 40-45 minutes, removing foil during the last 10 minutes to brown. To serve top the enchiladas with sour cream and more fresh, chopped cilantro.