Name: Tropical Pineapple Shrimp Enchiladas Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8
Cuisine: US
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; 0.5 teaspoon dried Mexican oregano; 2 (14 ounce) cans tomato sauce; 1 (14 ounce) can pineapple chunks, drained with juice reserved; 0.5 (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

Embark on a culinary adventure with these tantalizing enchiladas! Sweet pineapple perfectly complements succulent shrimp, all wrapped in warm tortillas and smothered in a vibrant, smoky sauce. A delightful twist on a classic, guaranteed to excite your taste buds!

Follow The Directions

01

Step

5 mins

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

02

Step

6 mins

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.

03

Step

5 mins

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.

04

Step

1 mins

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

05

Step

3 mins

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

06

Step

5 mins

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.

07

Step

50 mins

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.

For an extra layer of flavor, consider grilling the pineapple chunks before adding them to the sauce. This will caramelize the sugars and add a smoky char.
Don't be afraid to experiment with different cheeses! Monterey Jack or a blend of Mexican cheeses would also work beautifully.
If you prefer a spicier enchilada, add an additional chipotle pepper or a pinch of cayenne pepper to the sauce.