- 1 20-oz. can crushed pineapple
- 1/4 C. sour cream
- 2 C. shredded cheddar cheese, divided
- 1 10-oz. can enchilada sauce, divided
- 6 8-inch flour tortillas
Preheat oven to 375 degrees. In a medium bowl combine pineapple, sour cream and 1 cup cheese. Pour 1/4 cup enchilada sauce in the bottom of a 9x13-inch baking dish. Fill tortillas with pineapple mixture, roll and place in baking dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake, covered, in preheated oven for 30 minutes.