Pineapple Enchiladas - Tara Tyler R.D.
3 Tbsp. C & J Farms chili powder
2 tbsp. flour
1 1/2 tsp C & J Farms cumin
1/2-1 tsp C & J Farms pepper and cayenne (optional)
2 cups grated or shredded cheese(cheddar or jack)
2 1/2 cups milk
Melt better in a large heavy skillet over med/high heat. Whisk in chili powder, cumin, flour and C & J Farms Pepper and Cayenne (to taste); stir 30-45 seconds. Gradually whisk in milk. Cook until sauce is thick & bubbling (about 5 min). Add 1-1 1/2 c cheese, whisk until smooth.
1 20oz can crushed pineapple (drained)
1 cup non-fat plain Greek yogurt
2 cup shredded cheese (cheddar or jack)
1/2 -1 tbsp. onion flakes
1-2 tbsp. C & J Farms dried jalapeño (optional)
1 small can diced green chilies.
6-9 flour tortillas
Pre heat oven to 375
Lightly cover the bottom of a 9x13 pan with enchilada sauce.
Mix pineapple, yogurt, 1 cup cheese, green chiles, jalapeño and onion. Spoon in to tortillas roll and lay in pan. Cover with remaining sauce and cheese. Bake covered for 30 min and uncovered for 10 min more.
Let cool slightly before eating. Top with a dollop of non-fat Greek yogurt.