Hawaiian Enchiladas
Transport your taste buds to the tropics with these irresistible Hawaiian Enchiladas! This fusion dish combines the sweet and savory flavors of diced ham, tangy crushed pineapple, and gooey melted cheese, all wrapped in soft flour tortillas. A creamy sauce made with cream cheese, sour cream, pineapple juice, and a hint of teriyaki brings a delightful island-inspired twist to classic enchiladas. Topped with melted cheese and a sprinkling of fresh cilantro, these enchiladas bake to golden perfection in just 25 minutes. Perfect for a family dinner or any time you're craving a vacation on your plate, this easy recipe is sure to wow your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces Large flour tortillas
- 2 cups Ham, diced
- 1.5 cups Crushed pineapple, drained
- 2 cups Mexican blend shredded cheese
- 8 ounces Cream cheese, softened
- 1 cup Sour cream
- 0.5 cup Pineapple juice (from canned pineapple)
- 3 tablespoons Teriyaki sauce
- 3 pieces Green onions, chopped
- 0.25 cup Cilantro, chopped (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
In a medium-sized mixing bowl, combine the softened cream cheese, sour cream, pineapple juice, teriyaki sauce, salt, and pepper. Mix until the sauce is smooth and creamy.
Reserve about 1/2 cup of the sauce for topping, then set it aside.
In a large bowl, mix the diced ham, drained crushed pineapple, 1.5 cups of shredded cheese, and chopped green onions. Stir until evenly combined.
Lay one tortilla flat on a clean surface. Spread about 2-3 tablespoons of the prepared stuffing mixture onto the center of the tortilla and roll it tightly. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Once all the tortillas are rolled and arranged in the dish, spoon the reserved sauce evenly over the top. Use a spatula to spread it so that all the tortillas are generously covered.
Sprinkle the remaining shredded cheese (1/2 cup) evenly over the saucy tortillas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are lightly golden.
Remove the dish from the oven and let the enchiladas cool for 5 minutes. Sprinkle with chopped cilantro (optional) and serve hot.
Nutrition Facts
Calories |
4550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.1 g | 349% | |
| Saturated Fat | 137.6 g | 688% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 12792 mg | 556% | |
| Total Carbohydrate | 332.5 g | 121% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 107.5 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2779 mg | 214% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3063 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
