Pineapple Enchiladas

Pineapple Enchiladas

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JESSIEH 0

"If you like pineapple on pizza, you love this!"
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Ingredients

45 m servings 537 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  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 9 x 13 inch baking dish.
  4. Fill tortillas with pineapple mixture, roll and place in baking dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese.
  5. Bake, covered, in preheated oven for 30 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

117
  1. 152 Ratings

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Most helpful positive review

OMG… THESE WERE INCREDIBLE!! I followed the recipe exactly as written except added an 8 ounce can of plain tomato sauce to the enchilada sauce to increase the amount of the sauce and to “tone do...

Most helpful critical review

This recipie needs 2x as much sour cream and a bit more enchilada sauce, but is very easy and very delicious. You can even add cooked chicken to make this.

OMG… THESE WERE INCREDIBLE!! I followed the recipe exactly as written except added an 8 ounce can of plain tomato sauce to the enchilada sauce to increase the amount of the sauce and to “tone do...

The best thing about this recipe is how easy it is. The bad is that for me it was almost overwhelmingly sweet by the end of one piece. I'm going to try this again, with a little less pineapple...

This dish is amazing. Here's what I did: I used the same amounts of crushed pineapple (drained, of course) and enchilada sauce (although I used red chunky taco sauce because my grocery store did...

Very good recipe as is. Second time I made it, I added chunked chicken and white rice to give the filling a little more substance. Good conversation piece for dinner parties. :-)

Yum, yum, yummy! What an interesting concept! I too LOVE pineapple on my pizza, so I just had to try this. I thought at first the crushed pineapple would make them mushy, so I used chunk pine...

Excellent!! I've made this a few times before and thought it was a little bland, but this time I got it right!! Make sure to squeeze the pineapple to get rid of most of the juice. Add 1-2 tsp. d...

I LOVED this! I am a very big fan of pineapple (especially when its in places you don't expect it) This recipe was just what I was looking for. I increased the amount of sour cream and used p...

WOWZERS!!! These were suprisingly delicious! I added some roasted red peppers, red onion, and a little bit of chopped jalapeno. It was a great marriage of sweet and spicy flavors. We just lo...

I wish I had read the reviews before making this as the pineapple definitely needs to be drained. While I enjoyed these very much, some additional sour cream and green chiles would have made th...