My blogger friend, Wendi, gave me the idea to try these by enticing me with the words, "If you like pineapple on your pizza, you'll probably love these." Wendi did not disappoint! These were great! Even better than I had hoped. Served with a previously posted hit, the Black Bean and Avocado Salsa. Mmmmmm....A delight for the senses.
I modified and made some pineapple enchiladas (thanks for the idea Wendi!), from the recipe below. I then had 3 huge burrito tortillas left in the pack, so I made another vegetarian version as well. My husband raved about both kinds!
1 (15 oz.) can crushed pineapple, drained
1/2 c. sour cream
2 c. shredded colby & monterrey jack cheese, divided
1 (10 oz.) can mild enchilada sauce, divided
5 huge flour tortillas
3 flour tortillas
1 c. shredded zucchini
3/4 c. chopped mushrooms
1/2 c. cheese
1/4 c. sour cream
Preheat oven to 375. In a bowl combine pineapple, sour cream, and 1 c. cheese. Pour 1/4 c. enchilada sauce in the bottom of a 9 x 13 inch baking dish. Fill tortillas with pineapple or vegetarian mixture (or like I did, some of each), roll and place in dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake for 30 minutes or until bubbly. I like to let the edges really brown up a bit.