Ingredients:
2 teaspoons vegetable oil
1 large yellow onions, chopped ( about 1 cup)
1 medium red bell peppers, chopped ( about 1 cup)
1 (20 ounce) cans pineapple tidbits, drained
1/3 cup pineapple juice, reserved
1 (15 ounce) cans progresso black beans, drained, rinsed
1 (4 1/2 ounce) cans old el paso chopped green chilies
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded low-fat cheddar cheese ( 12 oz)
1 (10 ounce) cans Old El Paso mild enchilada sauce
8 whole wheat flour tortillas ( 8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro
Directions:
Heat oven to 350 F Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 – 10 minutes of baking.
Submitted by: Mary Iovinelli Buescher.
Bake-Off is a registered trademark of General Mills (C)2006.
Servings: 8
Time preparation: 30 min.
Time total: 70 min.