Mmm, Enchiladas. They are one of my favorite Mexican dishes, but whenever I have had them cooked at home, they lose some of their gooey goodness. They are either too dry, not cheesy enough, or they get crunchy in weird spots. I decided to try
this recipe from a blog on the nest because I liked that it didn't include any meat, so it removed that from the equation of things that could go wrong. I also love pretty much anything with pineapple in it. Note: the lack of meat does NOT in any way imply healthiness with this recipe! We liked the flavors of this recipe, but again, the texture wasn't quite right. The tortillas got a little too soft (which is the first time I've ever seen that happen with homemade enchiladas, normally they are too hard). My husband thinks that maybe I should have used different tortillas, but I think it was because I didn't squeeze enough of the juice out of the pineapple before adding to the mix. Either way, I am pretty excited that for my first attempt at homemade enchiladas, these resembled the enchilada flavor you get at restaurants, and with tweaking, I think I could perfect homemade enchiladas on my next attempt (I think I'll try regular chicken next).
I stuck to the linked recipe pretty closely, but I used about 2 cups low fat mexican cheese blend instead of the 3.5 cups of regular. Also, the 1 can of Enchilada sauce can be a small can. I didn't use much out of the huge can I bought.
Nutrition info for two enchiladas - my version (with low fat cheese): Calories: 627.1, Fat: 17.9g (8.1 Sat, .2 Poly, 0 Mono), Carbs: 93g, Fiber: 10.9g
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