Pineapple Enchiladas Enchiladas De Piña Recipes

PINEAPPLE ENCHILADAS - ENCHILADAS DE PIñA

Pineapple Enchiladas - Enchiladas De Piña image

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.

Provided by Molly53

Categories Pineapple

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 419.4, Fat 19.6, SaturatedFat 10.3, Cholesterol 43.8, Sodium 909.4, Carbohydrate 46.7, Fiber 2.8, Sugar 15.4, Protein 14.9

PINEAPPLE-BLACK BEAN ENCHILADAS

Pineapple-Black Bean Enchiladas image

YOU WILL LOVE this Healthy, Low Fat, High Fiber, Vegetarian, Easy to make, And TASTE SO GOOD Recipe. IT got me into the Pillsbury Bake-Off as a Top-100 finalist!! You can also see and vote for this recipe at http://www.pillsbury.com/Bakeoff/AFR/finalist_recipes.asp?tab=6 Be assured--I got approval from Pillsbury prior to submitting and promoting this recipe!! :) Pillsbury describes the recipe as "Traditional enchiladas take a healthful vegetarian twist in a sassy dish filled with fruity flavors" ENJOY!!

Provided by mrib9329

Categories One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 (20 ounce) can pineapple tidbits, drained
1/3 cup pineapple juice, reserved
1 (15 ounce) can progresso black beans, drained, rinsed
1 (4 1/2 ounce) can old el paso chopped green chilies
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded low-fat cheddar cheese (12 oz)
1 (10 ounce) can Old El Paso mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro

Steps:

Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.
Submitted by: Mary Iovinelli Buescher.
Bake-Off is a registered trademark of General Mills ©2006.

Nutrition Facts : Calories 307.8, Fat 8.6, SaturatedFat 3.8, Cholesterol 14.8, Sodium 751.4, Carbohydrate 40.8, Fiber 6.2, Sugar 11.1, Protein 17.8

PINEAPPLE ENCHILADAS

Pineapple Enchiladas image

Cut into small pieces, this is great for an appetizer or just part of a meal.

Provided by Linda Moore

Categories Other Appetizers

Time 45m

Number Of Ingredients 5

Ingredients

1 can(s) (10 oz) enchilada sauce
1 can(s) (20 oz) crushed pineapple-drained
1/4 c sour cream
2 c shredded cheddar cheese
6 8 inch flour tortillas

Steps:

1. preheat oven to 375 degrees
2. in a medium bowl combine pineapple, sour cream and 1 cup cheese
3. pour 1/4 cup enchilada sauce in the bottom of a 9x13 inch baking dish
4. fill tortillas with pineapple mixture, roll and place in baking dish
5. pour on remaining enchilada sauce and sprinkle with remaining cheese
6. bake, covered, for 30 minutes

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