Pineapple Enchiladas

We usually have something Mexican-inspired every week at home... but I was getting tired of the same 5 or 6 ingredients all the time, even if they were in a taco salad one week and over nachos the next. This meal is a great way to mix up your Mexican and give it a tropical twist! 

Whatever kind of tortilla you decide to use, I'd recommend buying non-GMO.  This can also be made a vegan dish by using vegan sour cream and cheese substitutes. Nacho Mom's has a great vegan queso.  :)

If you have some omnivores at the table, you can easily add some shredded chicken to their enchiladas and cook them in a separate baking dish. 

Pineapple Enchiladas 


  • 1 (20 ounce) can crushed pineapple, drained and crushed
  • 1/4 cup sour cream (or a vegan substitute)
  • 2 cups shredded Cheddar cheese, divided (or any Mexican queso)
  • 1 (10 ounce) can enchilada sauce, divided
  • 6 (8 inch) wheat tortillas
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl combine pineapple, sour cream, and 1 cup cheese
  3. Pour half the enchilada sauce in the bottom of a 9 x 13 inch baking dish.
  4. Fill tortillas with mixture, roll and place in baking dish. Pour on the rest of the enchilada sauce and sprinkle with remaining cheese. 
  5. Cover with foil and bake for 30 minutes.