Hawaiian Enchiladas

Recipe by CrystalRN
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain pineapple well and discard juice.
  • Steam carrots about 3 minutes, until crisp and tender.
  • Mix together pineapple, carrot, apricot, chicken, almonds and 1 ½ cups cheese into a dish.
  • Make a straight cut down tortillas, about 1" from edge.
  • Discard the small pieces.
  • Spoon filling equally among tortillas, parallel to cut edge.
  • Starting with cut edge, tightly roll up each tortilla and place seam side down in a greased 9 x 13 x 2 baking dish.
  • Mix together flour, mustard, and salt.
  • Add small amount of milk and stir until smooth.
  • Stir together flour mix, remaining milk and beaten eggs.
  • Pour over filled tortillas in baking dish. Cover and refrigerate 8 - 12 hours.
  • Remove from refrigerator and let stand at room temperature for 30 minutes.
  • Preheat oven to 350ºF.
  • Cover loosely with aluminum foil and bake 25 minutes.
  • Remove foil and bake another 10 minutes.
  • Remove from oven and spread sweet and sour sauce on each enchilada.
  • Sprinkle remaining ½ cup cheese over all.
  • Bake another 5-10 minutes until cheese is melted.
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