This is an interesting and unique recipe that I found while surfing and wanted to save. Perhaps I could get a few brave souls to try it and review it so I can! Enjoy!
Provided by CrystalRN
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Drain pineapple well and discard juice.
- Steam carrots about 3 minutes, until crisp and tender.
- Mix together pineapple, carrot, apricot, chicken, almonds and 1 ½ cups cheese into a dish.
- Make a straight cut down tortillas, about 1" from edge.
- Discard the small pieces.
- Spoon filling equally among tortillas, parallel to cut edge.
- Starting with cut edge, tightly roll up each tortilla and place seam side down in a greased 9 x 13 x 2 baking dish.
- Mix together flour, mustard, and salt.
- Add small amount of milk and stir until smooth.
- Stir together flour mix, remaining milk and beaten eggs.
- Pour over filled tortillas in baking dish. Cover and refrigerate 8 - 12 hours.
- Remove from refrigerator and let stand at room temperature for 30 minutes.
- Preheat oven to 350ºF.
- Cover loosely with aluminum foil and bake 25 minutes.
- Remove foil and bake another 10 minutes.
- Remove from oven and spread sweet and sour sauce on each enchilada.
- Sprinkle remaining ½ cup cheese over all.
- Bake another 5-10 minutes until cheese is melted.
Nutrition Facts : Calories 395.2, Fat 19.3, SaturatedFat 7.7, Cholesterol 207.1, Sodium 547, Carbohydrate 31.5, Fiber 2.7, Sugar 18.9, Protein 25
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