Best Pineapple Enchiladas Enchiladas De Piña Recipes

PINEAPPLE ENCHILADAS - ENCHILADAS DE PIñA

Steps:

• Preheat oven to 375F (190 degrees C) and spray a 13 x 9 baking pan with cooking spray.
• In a medium bowl combine pineapple, sour cream and 1 cup cheese.
• Pour 1/4 cup enchilada sauce in the bottom of baking pan.
• Fill tortillas with pineapple mixture, roll and place in baking dish.
• Pour on remaining enchilada sauce and sprinkle with remaining cheese.
• Cover and bake for 30 minutes.

SEMITA DE PIñA (SALVADORAN JAM-FILLED PASTRY)

Steps:

• Add the milk, butter, sugar and salt to a saucepan and heat, stirring until the butter is melted and the sugar is dissolved. Remove from heat and set aside to cool until lukewarm.
• Mix the warm water and yeast together in a small bowl and set aside for 5-10 minutes to activate the yeast.
• Add 4 cups of the flour to large mixing bowl. Make a well in the center of the flour and add the yeast mixture, warm milk and beaten eggs. Stir with a wooden spoon to mix the ingredients and bring the dough together.
• Remove the dough to a floured work surface and knead, adding extra flour as needed until the dough is no longer sticking to your hands and is silky and elastic. Remove the dough to a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 to 1 1/2 hours.
• Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. Cut the dough into 2 equal-sized portions. Roll out one of the portions out to fit the bottom of a greased, 11x17-inch baking pan. Place the dough in the baking pan and trim it to fit, saving the trimmings. Mix together the pineapple preserves and cinnamon and spread over the bottom dough, leaving a 1-inch border around the edges.
• Cut about 1/4 of the dough off the second doughball and set it aside. Roll the remaining dough out to fit the baking pan as a top for the semita. Lay the second layer over the pineapple filling and trim it to fit the pan. Press down the edges of the semita with a fork to seal. Knead the remaining dough and trimmings into a ball and roll it out to around 1/4-inch thick and about 10 inches long. Cut the dough into long strips about 1/4-inch wide.
• Preheat oven to 350°F Beat the remaining egg with the milk or water. Brush the top of the semita with the egg wash. Lay the strips of dough on the semita in a criss-cross pattern, trimming them to fit. Brush the dough strips with egg wash and sprinkle the whole top of the pastry with a liberal amount of sugar. Set the semita aside to rest for about 30 minutes.
• Poke the semita all over with a toothpick to prevent the pastry from overpuffing as it bakes. Bake for 30 to 40 minutes, or until the semita is golden brown on top. Remove and cool. Cut into 12 portions and serve with coffee, tea or hot chocolate.
• Variations:.
• Pineapple preserves is the most common jam filling, but try other tropical fruit jams such as mango or guava. Other good choices are fig, plum or raspberry preserves.
• Grate panela sugar over the top of the jam, or sprinkle it with brown sugar to sweeten it up a bit.

PINEAPPLE-SHRIMP ENCHILADAS

Steps:

• 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.

PINEAPPLE-BLACK BEAN ENCHILADAS

Steps:

• Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
• Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
• In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
• Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
• High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.
• Submitted by: Mary Iovinelli Buescher.
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