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    You are in: Home / Recipes / Pineapple Enchiladas - Enchiladas De Piña Recipe
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    Pineapple Enchiladas - Enchiladas De Piña

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Molly53's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 375F (190 degrees C) and spray a 13 x 9 baking pan with cooking spray.
    2. 2
      In a medium bowl combine pineapple, sour cream and 1 cup cheese.
    3. 3
      Pour 1/4 cup enchilada sauce in the bottom of baking pan.
    4. 4
      Fill tortillas with pineapple mixture, roll and place in baking dish.
    5. 5
      Pour on remaining enchilada sauce and sprinkle with remaining cheese.
    6. 6
      Cover and bake for 30 minutes.

    Ratings & Reviews:

    • on October 15, 2008


      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!

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    • on September 16, 2008


      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.

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    • on January 02, 2008


      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.

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    Nutritional Facts for Pineapple Enchiladas - Enchiladas De Piña

    Serving Size: 1 (245 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 419.4
    Calories from Fat 176
    Total Fat 19.6 g
    Saturated Fat 10.2 g
    Cholesterol 43.7 mg
    Sodium 909.4 mg
    Total Carbohydrate 46.6 g
    Dietary Fiber 2.8 g
    Sugars 15.4 g
    Protein 14.8 g

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