Pineapple Enchiladas

Serve these Pineapple Enchiladas with Mexican rice and cornbread.

A margarita wouldn’t hurt either.


Pineapple Enchiladas

Pineapple Enchiladas


  • 1 (20 ounce) can crushed pineapple (well drained)
  • 1/2 cup sour cream
  • 2 cups shredded Cheddar cheese, divided
  • 10 ounce can enchilada sauce, divided
  • 6 (8 inch) flour tortillas
  • [I included refried beans with jalapenos in the mix knowing that as a side, none of my guests would eat it -- it worked :)]


  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.

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