Name: Pineapple-Shrimp Enchiladas
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Nonstick cooking spray -; Extra-virgin olive oil - 1 tablespoon; Yellow onion, diced - 1 small; Chipotle pepper in adobo sauce, minced - 1; Minced garlic - 1 tablespoon; Chili powder - 1 tablespoon; Ground cumin - 1 teaspoon; Ground paprika - 1 teaspoon; Dried Mexican oregano - ½ teaspoon; Tomato sauce - 2 (14 ounce) cans; Pineapple chunks, drained with juice reserved - 1 (14 ounce) can; Fresh baby spinach, or to taste - ½ (8 ounce) package; Salt and freshly ground black pepper to taste - ½ (8 ounce) package; Uncooked shrimp - peeled, deveined, and chopped - 1 pound; Flour tortillas - 4 (8 inch); Freshly shredded sharp Cheddar cheese, or more to taste - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple-Shrimp Enchiladas

1. Nonstick cooking spray -

2. Extra-virgin olive oil - 1 tablespoon

3. Yellow onion, diced - 1 small

4. Chipotle pepper in adobo sauce, minced - 1

5. Minced garlic - 1 tablespoon

6. Chili powder - 1 tablespoon

7. Ground cumin - 1 teaspoon

8. Ground paprika - 1 teaspoon

9. Dried Mexican oregano - ½ teaspoon

10. Tomato sauce - 2 (14 ounce) cans

11. Pineapple chunks, drained with juice reserved - 1 (14 ounce) can

12. Fresh baby spinach, or to taste - ½ (8 ounce) package

13. Salt and freshly ground black pepper to taste - ½ (8 ounce) package

14. Uncooked shrimp - peeled, deveined, and chopped - 1 pound

15. Flour tortillas - 4 (8 inch)

16. Freshly shredded sharp Cheddar cheese, or more to taste - 1 cup

How to cook deliciously - Pineapple-Shrimp Enchiladas

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.

2. Stage

Heat oil over medium to medium-high heat in a large, nonstick skillet until hot. Add onion and cook until it begins to caramelize and become tender, 3 to 5 minutes; reduce the temperature if it's cooking too quickly. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Reduce heat if needed and stir for 1 more minute until seasonings are fragrant.

3. Stage

Add tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach. Simmer over low heat, stirring frequently, until spinach is wilted. Taste and season with salt and pepper. Adjust other seasonings to your preference.

4. Stage

Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.

5. Stage

Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.

6. Stage

Lay a tortilla on a baking sheet and fill with the pineapple-shrimp filling. Roll up carefully and set into the baking dish, seam-side down. Finish filling remaining tortillas and arranging in the baking dish, reserving about 3/4 cup of filling. Spread the remaining filling over the enchiladas and sprinkle evenly with Cheddar cheese.

7. Stage

Bake in the preheated oven until sauce is bubbly and cheese is melted, about 30 minutes. Remove from oven and allow to sit for 15 to 20 minutes before serving.