Pineapple Enchiladas - Enchiladas De Piña
"A quirky twist on regular enchiladas that would suit the fans of pineapple-topped pizza very well. Flour tortillas are filled with pineapple, sour cream and Cheddar cheese, then baked in an enchilada sauce and more cheese."
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 (20 ounce) can crushed pineapple, drained
- 1⁄4 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1 (10 ounce) can enchilada sauce, divided (Gebhardt's Chili Gravy, store bought, or your own recipe)
- 6 (8 inch) flour tortillas
directions
- Preheat oven to 375F (190 degrees C) and spray a 13 x 9 baking pan with cooking spray.
- In a medium bowl combine pineapple, sour cream and 1 cup cheese.
- Pour 1/4 cup enchilada sauce in the bottom of baking pan.
- Fill tortillas with pineapple mixture, roll and place in baking dish.
- Pour on remaining enchilada sauce and sprinkle with remaining cheese.
- Cover and bake for 30 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I increased the sour cream to 1/2 c. I used 1 c. of Mexican cheddar cheese that I mixed into the pineapple and 1 c. of a colby, cheddar, jack mix ontop. (I was using what I had on hand not trying to change the recipe.) My can of enchilada sauce was 15 oz. and a little spicy so I added 1/2 c. pineapple juice to it and cooked it in a sauce pan to thicken the sauce. I ended up making only 4 tortillas. In the end, I think plain cheddar cheese would be too boring and I liked the kick from the Mexican cheese mix. I could also taste a hint of pineapple in the enchilada sauce. YUMMY! This was so good! I loved it and will definitely make it again! -
I really like this recipe, because it was so easy, and they came out delicious. I used 9 6-inch corn tortillas instead of flour, and kept everything else the same. I baked them in three glass Pyrex dishes, and it seemed as though there wasn't enough sauce, but I actually liked them that way. I think that if they were swimming in sauce, I wouldn't have tasted the pineapple as much. I'll definitely be making them again, and I don't think I'll change anything. -
We have made Mexican food our tradition for Christmas and have made these every year for the last 4 years as part of our Christmas meal. I now substitute tomato sauce instead of the enchilada sauce as we haven't found one we like. I add a 1/4 cup finely chopped green pepper and 1/4 cup chopped red marachino cherries to make them festive. These are wonderful and this posting is long past due! Thank you for sharing this recipe.
Tweaks
-
I really like this recipe, because it was so easy, and they came out delicious. I used 9 6-inch corn tortillas instead of flour, and kept everything else the same. I baked them in three glass Pyrex dishes, and it seemed as though there wasn't enough sauce, but I actually liked them that way. I think that if they were swimming in sauce, I wouldn't have tasted the pineapple as much. I'll definitely be making them again, and I don't think I'll change anything.
-
We have made Mexican food our tradition for Christmas and have made these every year for the last 4 years as part of our Christmas meal. I now substitute tomato sauce instead of the enchilada sauce as we haven't found one we like. I add a 1/4 cup finely chopped green pepper and 1/4 cup chopped red marachino cherries to make them festive. These are wonderful and this posting is long past due! Thank you for sharing this recipe.
RECIPE SUBMITTED BY
Molly53
United States
