Pineapple Enchiladas

Pineapple Enchiladas


"If you like pineapple on pizza, you love this!"

Ingredients 45 m {{adjustedServings}} servings 537 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 17.8 g
  • 36%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl combine pineapple, sour cream and 1 cup cheese.
  3. Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 inch baking dish.
  4. Fill tortillas with pineapple mixture, roll and place in baking dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese.
  5. Bake, covered, in preheated oven for 30 minutes.
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Reviews 117

  1. 152 Ratings


OMG… THESE WERE INCREDIBLE!! I followed the recipe exactly as written except added an 8 ounce can of plain tomato sauce to the enchilada sauce to increase the amount of the sauce and to “tone down” the spiciness. I also added the juice from the crushed pineapple as well. I dumped the canned pineapple into a colander directly over the saucepan full of sauce. I also simmered for about 30 minutes to reduce the water but retain the flavor. I used whole wheat tortillas and extra sour cream and made about 4 fat enchiladas. I recommend laying the tortillas (like pizzas) on a clean kitchen counter to evenly distribute the filling and to keep the sizes of the enchiladas consistent before rolling them and placing them in a baking dish . They will cook more evenly and the presentation will be nicer. TY Jessie for this recipe and will make regularly.


This dish is amazing. Here's what I did: I used the same amounts of crushed pineapple (drained, of course) and enchilada sauce (although I used red chunky taco sauce because my grocery store didn't have enchilada sauce). I did use a cup of sour cream (as others suggested) , added sliced black olives, a can of chicken breast (I shredded it) and a can of diced green chilis. I also used a Monterey Jack and Cheddar blend in leiu of the cheddar. This dish was OUTSTANDING! Perfect for summertime! My bf was VERY skeptical about this but he just finished two enchiladas and was mmmmmmmming the whole time. Thank you!


The best thing about this recipe is how easy it is. The bad is that for me it was almost overwhelmingly sweet by the end of one piece. I'm going to try this again, with a little less pineapple, and some chopped green pepper or onion or green chilies added to the filling.