1 (20 ounce) can crushed pineapple, drained
1/4 cup sour cream
1 medium onion, chopped
1 1lbs shredded Jack Cheese, divided
1 (10 ounce) can enchilada sauce
12 (8 inch) Corn tortillas
Vegetable Oil
Preheat oven to 375F
In a large dutch oven or cast iron pot, heat 2 cups of vegetable oil Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds. Repeat the process with all the tortillas. As the tortillas brown a little, remove from the pan and rest on a paper towel, which absorbs any excess fat.
Sauté the chopped onion
In a medium bowl combine pineapple, sour cream and 1 cup cheese.
Pour 1/4 cup enchilada sauce in the bottom of baking pan.
Fill tortillas with onions and pineapple mixture, roll and place in baking dish.
Pour on remaining enchilada sauce and sprinkle with remaining cheese and any left over pineapple.
Cover and bake for 30 minutes.
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2 comments:
I just made these for dinner. Yum.
Thank you for this recipe! I grew up in Park City and remember this as one of my favorite things from childhood, eating at the Coal and Lumber restaurant. Super fun to re- create this for my family!
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