Monday Meal Plan: Pineapple Enchiladas

Well, I'm happy to report that Z has made a full recovery and I am finally in my 3rd trimester! The nursery is starting to come together and we're working on our before-baby-arrives to do lists. We've also FINALLY settled on a name, but we are keeping it to ourselves until he's here. (Less uninvited input that way). 

We ended up adding this 20-Minute Minestrone to the menu last week and I'm so glad I remembered it. It's a good, simple pantry meal that comes together quickly!

This week we'll be having:

Lemon Orzo Soup & Greek Salad

Pineapple Enchiladas (recipe below) with Tomato & Avocado Salad

Turkish Manti & Roasted Brussels Sprouts 

Pineapple Enchiladas 

(photo coming soon) 

Ingredients

• 1 (20 ounce) can Pineapple Tidbits, drained 
• 1/4 cup sour cream 
• 2 cups shredded cheese, divided (I use a Mexican blend)
• 1 (10 ounce) can enchilada sauce, divided
• 6 (8 inch) flour tortillas

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, combine pineapple, sour cream, and 1 cup of cheese
3. Pour a quarter of the enchilada sauce in the bottom of a 9 x 13 inch baking dish (just enough to cover).
4. Fill and roll each tortilla and place in the baking dish. Pour the rest of the enchilada sauce over the top and sprinkle with the remaining cup of cheese. 
5. Cover with foil and bake for 30 minutes.   

This recipe was adapted from one found on Allrecipes.com. You can find that recipe here.