Pineapple Enchiladas
I would definately say that this is a good recipe to try out, very good and unique.
Yield
6 servingsPrep
15 minCook
35 minReady
50 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
pineapple, canned, crushed
|
|
| ¼ | cup |
sour cream, non-fat
|
|
| 2 | cups |
cheddar cheese, reduced-fat
shredded |
* |
| 10 | ounces |
enchilada sauce
canned, divided |
|
| 6 | each |
flour tortillas (8 inch)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
pineapple, canned, crushed
|
|
| 59 | ml |
sour cream, non-fat
|
|
| 473 | ml |
cheddar cheese, reduced-fat
shredded |
* |
| 289 | ml/g |
enchilada sauce
canned, divided |
|
| 6 | each |
flour tortillas (8 inch)
|
*
|
Directions
Preheat oven to 375℉ (190℃) F (190 degrees C).
In a medium bowl combine pineapple, sour cream and 1 cup cheese.
Pour ¼ cup enchilada sauce in the bottom of a 9 x 13 inch baking dish .
Fill tortillas with pineapple mixture, roll and place in baking dish.
Pour on remaining enchilada sauce and sprinkle with remaining cheese.
Bake, covered, in preheated oven for 30 minutes.
