1 (15 oz.) can crushed pineapple, drained
1/4 c. sour cream
2 c. shredded cheddar cheese, divided
1 (10 oz.) can enchilada sauce, divided
6 flour tortillas
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 12 inch baking dish. Fill tortillas with pineapple mixture, roll and place in dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes.
Has anyone out there had pineapple enchiladas before? If so, tell me what you think.