Best 2 Pineapple Enchiladas Enchiladas De Piña Recipes

**Embrace the tropical flavors and vibrant colors of Pineapple Enchiladas, a delectable fusion of Mexican and Hawaiian cuisine.** This unique dish combines juicy pineapple chunks, savory chicken or tofu, and a delightful pineapple sauce, all wrapped in tender tortillas and smothered in melted cheese. Discover three variations of this tantalizing recipe, catering to your dietary preferences. Indulge in the classic Pineapple Chicken Enchiladas, delight in the vegetarian-friendly Pineapple Tofu Enchiladas, or embark on a gluten-free journey with the Pineapple Enchiladas (Gluten-Free). Each recipe offers a delightful harmony of flavors, promising an unforgettable culinary experience.

Here are our top 2 tried and tested recipes!

PINEAPPLE-SHRIMP ENCHILADAS

Pineapple-Shrimp Enchiladas image

If you want a slightly sweet seafood variation on enchiladas, this is a quick and easy version using pineapple and shrimp! You can play with the seasonings in the sauce to make it as spicy (or not!) as you'd like. Serve with sour cream, lettuce, or tomato as toppings if desired!

Provided by Rebekah Rose Hills

Time 1h15m

Yield 8

Number Of Ingredients 16

Ingredients

nonstick cooking spray
1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
1 chipotle pepper in adobo sauce, minced
1 tablespoon minced garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground paprika
½ teaspoon dried Mexican oregano
2 (14 ounce) cans tomato sauce
1 (14 ounce) can pineapple chunks, drained with juice reserved
½ (8 ounce) package fresh baby spinach, or to taste
salt and freshly ground black pepper to taste
1 pound uncooked shrimp - peeled, deveined, and chopped
4 (8 inch) flour tortillas
1 cup freshly shredded sharp Cheddar cheese, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
Heat oil over medium to medium-high heat in a large, nonstick skillet until hot. Add onion and cook until it begins to caramelize and become tender, 3 to 5 minutes; reduce the temperature if it's cooking too quickly. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Reduce heat if needed and stir for 1 more minute until seasonings are fragrant.
Add tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach. Simmer over low heat, stirring frequently, until spinach is wilted. Taste and season with salt and pepper. Adjust other seasonings to your preference.
Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.
Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
Lay a tortilla on a baking sheet and fill with the pineapple-shrimp filling. Roll up carefully and set into the baking dish, seam-side down. Finish filling remaining tortillas and arranging in the baking dish, reserving about 3/4 cup of filling. Spread the remaining filling over the enchiladas and sprinkle evenly with Cheddar cheese.
Bake in the preheated oven until sauce is bubbly and cheese is melted, about 30 minutes. Remove from oven and allow to sit for 15 to 20 minutes before serving.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 29.6 g, Cholesterol 101.1 mg, Fat 9.2 g, Fiber 3.7 g, Protein 17.2 g, SaturatedFat 3.9 g, Sodium 854.7 mg, Sugar 11.7 g

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

Tips:

Use fresh pineapple for the best flavor. If using canned pineapple, be sure to drain it well and rinse it before using.
To make the enchiladas ahead of time, assemble them and then cover them with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, preheat the oven to 350 degrees Fahrenheit and bake the enchiladas for 30-35 minutes, or until heated through.
If you don't have any enchilada sauce, you can make your own by simmering tomatoes, onions, garlic, and chili peppers in a saucepan until the vegetables are soft. Then, puree the mixture in a blender until smooth.
To make the enchiladas vegetarian, omit the chicken and add more vegetables, such as black beans, corn, or zucchini.

Conclusion:

Pineapple enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. They are sure to be a hit with your family and friends. So next time you are looking for a new recipe to try, give pineapple enchiladas a try. You won't be disappointed!