- Vegetable cooking spray
- 3 to 4 chicken breasts
- 2 to 3 tablespoons butter
- 1 white onion, diced
- 3 to 4 cloves garlic
- 1 cup whipping cream
- 1 to 2 tablespoons flour
- 1 small can diced green chilies
- 2 chilies from 1 can of chipotle peppers in adobo sauce, chopped
- 1 15-ounce can red enchilada sauce
- 1 15-ounce can green enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 15-ounce can refried black beans
- 6 to 8 corn tortillas (flimsy not flakey)
- 2 cups Mexican cheese blend
- 1 avocado, chopped
- Sour cream
- Cilantro, for garnish
- 1 can Coco Lopez
- 4 cups fresh pineapple or pineapple juice
- 1/2 cup whipping cream
- 2 cups ice
Preheat oven to 350°F.
Spray a sheet tray with oil. Place chicken on pan and bake until center is no longer pink, about 15-20 minutes. Set cooked chicken aside to cool off.
While chicken is cooking, start preparing sauce: In a large skillet, add butter, onions and garlic. Cook 1 minute then add cream to mixture and whisk. Let the cream cook and condense until thick, a few minutes will do. Add a tablespoon of flour to thicken more.
Add green chilies, chipotle peppers, red and green sauces, cumin and chili powder. Stir together and cook for 5 more minutes or so. Remove from heat and let cool.
Shred the chicken. Spray the inside of a casserole dish with cooking spray. Spread some of the creamy chile sauce on bottom and sides of pan.
Dip each tortilla in the skillet to coat with the creamy chile sauce then place some beans, chicken and a row of cheese on each tortilla. Roll tortilla and place into the casserole dish. Repeat with remaining tortillas. Pour the remaining sauce over the rolled enchiladas.
Place in oven and cook for ten minutes. Open oven and sprinkle cheese on top. Cook two more minutes until cheese is melted.
Serve with your favorite toppings such as avocado, sour cream and cilantro.
For For Prince and Pilar’s Virgin Piña Colada:
Place all ingredients in a blender, and blend until combined.