Preheat oven to 400°F. Spray a large baking dish with cooking spray.
Chop onion and mince garlic. Dice chicken and set aside separately.
Heat oil in a large skillet over medium. Add onion and garlic; sauté for 2 minutes. Add chicken and cook until browned, approximately 5 minutes. Stir in taco seasoning.
Drain and rinse beans, and drain chili peppers; add to skillet along with salsa. Cook on low for 5 minutes until sauce begins to thicken.
Pour half the enchilada sauce into prepared baking dish.
Fill each tortilla with chicken mixture and a sprinkling of grated cheese. Roll up and place seam side down into dish. Pour remaining sauce over enchiladas and top with remaining cheese.
Bake until heated through and cheese has melted, approximately 15 minutes.
Serve with pineapple on the side. (Serving size: 1 enchilada, 1/2 cup pineapple)