Pineapple Enchiladas Enchiladas De Pia
Get ready to experience a tropical twist on a classic favorite with these Pineapple Enchiladas, or Enchiladas de Piña! This unique recipe combines the bold sweetness of caramelized fresh pineapple with a creamy, cinnamon-spiced filling of softened cream cheese and Monterrey Jack cheese, all wrapped in soft flour tortillas. Baked to golden perfection with a luscious cream topping, these enchiladas deliver a delightful balance of sweet and savory flavors. Perfect as a standout dessert or an unconventional main dish, they’re finished with a sprinkle of chopped cilantro for an optional fresh garnish. With just 20 minutes of prep time and simple ingredients, this dish is a breeze to make and guaranteed to please. Let the flavors of the tropics transform your table with this comforting and creative recipe!
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Recipe Information
Ingredients
- 2 cups (diced) Fresh pineapple
- 8 pieces Flour tortillas (8-inch size)
- 8 ounces (softened) Cream cheese
- 2 cups Shredded Monterrey Jack cheese
- 2 tablespoons Butter
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 2 tablespoons Brown sugar
- 1 cup Heavy cream
- 2 tablespoons Chopped cilantro (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
In a medium skillet, melt the butter over medium heat. Add the diced pineapple, brown sugar, and ground cinnamon, stirring occasionally. Cook for about 5-7 minutes or until the pineapple becomes slightly caramelized. Remove from heat and set aside.
In a large mixing bowl, combine the softened cream cheese, 1 cup of shredded Monterrey Jack cheese, and vanilla extract. Mix until smooth and well blended.
Take one flour tortilla and spread about 2 tablespoons of the cream cheese filling down the center. Add a spoonful of the caramelized pineapple mixture on top of the filling.
Roll the tortilla tightly around the filling and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas, filling, and pineapple mixture.
Pour the heavy cream evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining 1 cup of shredded Monterrey Jack cheese across the top.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped cilantro, if desired.
Serve warm as a unique dessert or a sweet-savory main dish. Enjoy!
Nutrition Facts
Calories |
3769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.5 g | 326% | |
| Saturated Fat | 141.9 g | 710% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 4801 mg | 209% | |
| Total Carbohydrate | 276.9 g | 101% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 67.7 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2227 mg | 171% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1281 mg | 27% | |
*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.
