Black Bean Pineapple Enchiladas

Three Boneless Skinless Chicken Breasts
One large Sweet Pepper (any color will be equally delicious)
One 20 oz can Pineapple (crushed or tidbits)
One 14 oz can Black Beans
One package Flour Tortillas
One can Cream of Chicken Soup
One small container Sour Cream (non-fat is fine)
Favorite cheese to grate over the top


Filling:
In a large skillet or sauce pan:
In Olive Oil, Brown three chicken breasts over medium heat. Dice and add back to the pan.
Add to the pan:
Diced Pepper
Drained Black Beans
Drained Pineapple. (Drink the juice. . .yum.)
Simmer until Chicken is cooked through.

Topping:
Mix together can of cream of chicken soup and desired amount of sour cream until smooth.

In a large rectangular glass pan, fill and roll tortillas. Place side by side until pan is full. Spread topping over the enchiladas, and top with a thin layer of your favorite cheese. Cover with Tin foil and Bake at 375 for half an hour, or until completely warmed.

Children often want seconds. Ü

This recipe is equally successful with canned chicken breast or freshly cooked chicken. If you would like to use canned, use two 12 oz cans.