Hawaiian Enchiladas
From cuzpat 13 years agoIngredients
- 1 - 15 ¼ ounce can pineapple tidbits in juice shopping list
- 1 cup thinly (1/8") sliced carrots shopping list
- ½ cup dried apricots, chopped shopping list
- 1 ½ cup chicken breast, cooked and chopped shopping list
- ½ cup slivered almonds shopping list
- 2 cups finely shredded cheese (Co-Jack) shopping list
- 8 - 8 inch flour tortillas shopping list
- 2 tablespoons flour shopping list
- 1 teaspoon ground mustard shopping list
- ½ tsp salt shopping list
- 2 cups skim milk shopping list
- 6 eggs, beaten shopping list
- ¾ cups sweet and sour sauce shopping list
How to make it
- 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. Serve warm.
People Who Like This Dish 3
- planetcaravan19f Hessel, MI
- shandy Tacoma, WA
- patkj Nowhere, Us
- cuzpat Sikeston, Mo
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