1 (15 oz.) can crushed pineapple, drained
1/2 c. sour cream
2 c. shredded colby & monterrey jack cheese, divided
1 (10 oz.) can mild enchilada sauce, divided
5 huge flour tortillas
Vegetarian Version
3 flour tortillas
1 c. shredded zucchini
3/4 c. chopped mushrooms
1/2 c. cheese
1/4 c. sour cream
Preheat oven to 375. In a bowl combine pineapple, sour cream, and 1 c. cheese. Pour 1/4 c. enchilada sauce in the bottom of a 9 x 13 inch baking dish. Fill tortillas with pineapple or vegetarian mixture (or like I did, some of each), roll and place in dish. Pour on remaining enchilada sauce and sprinkle with remaining cheese. Bake for 30 minutes or until bubbly. I like to let the edges really brown up a bit.
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