Pineapple Shrimp Enchiladas: A Sweet & Spicy Seafood Delight

Ingredients

• nonstick cooking spray
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, diced
• 1 chipotle pepper in adobo sauce, minced
• 1 tablespoon minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 0.5 teaspoon dried Mexican oregano
• 2 (14 ounce) cans tomato sauce
• 1 (14 ounce) can pineapple chunks, drained with juice reserved
• 0.5 (8 ounce) package fresh baby spinach, or to taste
• salt and freshly ground black pepper to taste
• 1 pound uncooked shrimp - peeled, deveined, and chopped
• 4 (8 inch) flour tortillas
• 1 cup freshly shredded sharp Cheddar cheese, or more to taste

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan with cooking spray.
2. Heat oil in a large non-stick skillet over medium heat. Add the diced onion and cook until softened and lightly browned, approximately 3 to 5 minutes. Stir in the chipotle pepper in adobo sauce, minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for an additional minute, stirring constantly, until fragrant.
3. Stir in the tomato sauce, pineapple chunks, pineapple juice, and fresh spinach. Reduce heat to low and simmer until the spinach is wilted. Season with salt and black pepper to taste. Adjust other seasonings as desired.
4. Spread a thin layer of the prepared sauce (about 1/2 to 1 cup) evenly over the bottom of the prepared baking dish.
5. Add the peeled and deveined raw shrimp to the remaining sauce in the skillet. Simmer until the shrimp turns pink and opaque, about 3 minutes, stirring occasionally.
6. Place a tortilla on a clean surface and fill with the pineapple shrimp mixture. Roll up tightly and place seam-down in the prepared baking dish. Repeat with the remaining tortillas and filling, reserving about 3/4 cup of the shrimp mixture. Spoon the reserved filling over the enchiladas and sprinkle with shredded cheddar cheese.
7. Bake in the preheated oven until the sauce is bubbly and the cheese is melted and golden brown, approximately 30 minutes. Remove from the oven and let stand for 15 to 20 minutes before serving your cheesy shrimp enchiladas.

Nutrition

• Calories: 264 kcal
• Fat Content: 9 g
• Fiber Content: 4 g
• Sugar Content: 12 g
• Sodium Content: 855 mg
• Protein Content: 17 g
• Cholesterol Content: 101 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g