Pineapple-Black Bean Enchiladas

This one takes a little prep work but WELL worth it!! Great for a family get together because it makes a lot. Everyone who I have ever made this for has absolutely LOVED it!

2 tsp. oil
1 large onion, chopped
1 red bell pepper, chopped
1 (20 oz.) can pineapple tidbits, drained but 1/3 c. juice reserved
1 (15 oz.) can black beans, drained and rinsed
1 (4.5 oz.) can chopped green chilies
1 tsp salt
1/2 c. fresh cilantro, chopped
1 1/2 c. monterey jack cheese, shredded
1 (10 oz.) can mild enchilada sauce (red or green-- I like green the best)
12 flour tortillas
3 chicken breast, cooked and shredded (I have used Costco's rotisserie chicken before)
1/2 c. sour cream
8-12 tsp. fresh cilantro (adjust to your liking)
1 block (8 oz.) cream cheese

Heat oven to 350. Spray 13x9 inch glass baking dish with cooking spray. In skillet, heat oil over medium heat. Add onion and bell pepper and cook 5 minutes or until softened. Stir in pineapple, beans, green chilies, and salt. Cook and stir until heated. Remove from heat and stir in 1/2 c. cilantro, cream cheese and chicken. Spoon and spread 1 tbsp enchilada sauce onto each tortilla. Spoon about 3/4 of the vegetable/chicken mixture over sauce on each tortilla. Roll up and place tortillas seam down in baking dish. In small bowl, mix reserved pineapple juice and remaining enchilada sauce and pour over the surface of enchiladas in dish. Sprinkle with cheese. Spray sheet of foil with cooking spray to put over the dish to prevent the cheese from sticking. Bake for 35-40 minutes, removing foil during the last 5-10 minutes of baking (until cheese has melted and sauce is bubbly). Top each baked enchilada with 1 tbsp sour cream and 1 tsp cilantro.