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How to Make Pineapple-Shrimp Enchiladas - A Step-by-Step Guide

Pineapple-shrimp enchiladas are a delightful and unique twist on the classic enchilada dish. These enchiladas are bursting with flavor and are the perfect combination of sweet and savory. The juicy pineapple adds a refreshing and tropical touch, while the succulent shrimp brings a delicious seafood element to the dish.

These enchiladas are a great recipe for those looking to try something new and different in their Mexican cuisine. They are a perfect dish for a gathering with friends ...

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Ingredients

  • nonstick cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, diced
  • 1 chipotle pepper in adobo sauce, minced
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • ½ teaspoon dried Mexican oregano
  • 2 (14 ounce) cans tomato sauce
  • 1 (14 ounce) can pineapple chunks, drained with juice reserved
  • ½ (8 ounce) package fresh baby spinach, or to taste
  • salt and freshly ground black pepper to taste
  • 1 pound uncooked shrimp - peeled, deveined, and chopped
  • 4 (8 inch) flour tortillas
  • 1 cup freshly shredded sharp Cheddar cheese, or more to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
  • 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.
  • 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.
  • Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.
  • Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
  • 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.
  • 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.

    • Nutrition

    264 cal.

    • Total Fat: 9g
    • Saturated Fat: 4g
    • Cholesterol: 101mg
    • Sodium: 855mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 4g
    • Total Sugars: 12g
    • Protein: 17g
    • Vitamin C: 18mg
    • Calcium: 172mg
    • Iron: 4mg
    • Potassium: 638mg

    Categories

    Appetizer recipes
    Main recipes
    Seafood recipes
    Mexican recipes
    Enchilada recipes