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Hawaiian Enchiladas

Hawaiian Enchiladas

Hawaiian Enchiladas

Submitted by: Carmen Holmes - Adult Fourth Place

pineapple tidbits in juice
15 1/4 ounces
carrots, thinly sliced (1/8")
1 cups
dried apricots, chopped
1/2 cups
chicken breast, cooked and chopped
1 1/2 cups
almonds, slivered
1/2 cups
Co-Jack cheese, finely shredded
2 cups
flour tortillas (8")
2 tablespoons
ground mustard
1 teaspoons
1/2 teaspoons
skim milk
2 cups
eggs, beaten
sweet and sour sauce
3/4 cups


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.


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