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Pineapple-Shrimp Enchiladas
Pineapple-Shrimp Enchiladas
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Sweet and savory pineapple shrimp enchiladas with customizable spicy sauce.
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
Instructions:
  • Preheat the oven to 350°F (175°C) and generously coat a 9x13-inch baking dish with nonstick spray.
  • Heat oil in a large nonstick skillet over medium to medium-high heat until hot. Saute onion until caramelized and tender, about 3 to 5 minutes, adjusting heat if necessary. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Stir for another minute until fragrant, adjusting heat as needed.
  • Combine tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach in a pot. Cook over gentle heat, stirring often, until spinach wilts. Season with salt and pepper to taste. Customize seasonings to suit your palate.
  • Evenly coat the bottom of the prepared baking dish with 1/2 to 1 cup of the sauce.
  • Combine the raw shrimp with the sauce and simmer until the shrimp turn bright pink on the outside and the meat is opaque, approximately 3 minutes.
  • Place a tortilla on a baking sheet and generously stuff it with the delightful pineapple-shrimp filling. Roll it up gently and place it in the baking dish, making sure the seam is facing downwards. Repeat the process with the remaining tortillas, reserving approximately 3/4 cup of filling. Spread the extra filling over the enchiladas and evenly top them with luscious Cheddar cheese.
  • Bake in the preheated oven for 30 minutes until the sauce is bubbly and the cheese is melted. Let it sit for 15 to 20 minutes before serving.

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