Hawaiian Enchiladas
Servings Prep Time
8serves 5minutes
Cook Time
20minutes
Servings Prep Time
8serves 5minutes
Cook Time
20minutes
Ingredients
  • Cooking oil for spraying
  • 500grams lean chicken mince
  • 4rashers bacon, lean & trimmed, diced(100 grams)
  • 2tsp dried Italian herbs(2 grams)
  • 8 pineapple ring, fresh or tinned, drained & diced(432 grams)
  • 2cups tomato passata(500 mls)
  • 1 & 2/3cups reduced-fat cheddar cheese, grated(200 grams)
  • 8 wholemeal mountain bread wrap(200 grams)
Instructions
  1. Preheat the oven to 180°C and spray a baking dish with cooking spray.
  2. Heat a frying pan over medium-high heat and spray with cooking oil spray.
  3. Add chicken mince and bacon to the pan, breaking the chicken mince up as it cooks through.
  4. Add Italian herbs, pineapple and 1 and 1⁄2 cups of passata to the pan and stir to combine.
  5. Turn the heat off and allow the mixture to thicken and cool slightly.
  6. Scoop even portions of the enchilada mixture onto the mountain bread wraps, roll and place fold side down into the baking dish.
  7. Top enchiladas with remaining passata and spread evenly across the wraps, sprinkle with cheese and bake until the cheese is melted and golden.
  8. One enchilada is one serve.
  9. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Print Recipe
 Hawaiian Enchiladas
Hawaiian Enchiladas
Votes: 16
Rating: 3
You:
Rate this recipe!
Course Main Dish, Main Meals
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Servings
serves
Ingredients
  • Cooking oil for spraying
  • 500 grams lean chicken mince
  • 4 rashers bacon, lean & trimmed, diced (100 grams)
  • 2 tsp dried Italian herbs (2 grams)
  • 8 pineapple ring, fresh or tinned, drained & diced (432 grams)
  • 2 cups tomato passata (500 mls)
  • 1 & 2/3 cups reduced-fat cheddar cheese, grated (200 grams)
  • 8 wholemeal mountain bread wrap (200 grams)
Course Main Dish, Main Meals
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Servings
serves
Ingredients
  • Cooking oil for spraying
  • 500 grams lean chicken mince
  • 4 rashers bacon, lean & trimmed, diced (100 grams)
  • 2 tsp dried Italian herbs (2 grams)
  • 8 pineapple ring, fresh or tinned, drained & diced (432 grams)
  • 2 cups tomato passata (500 mls)
  • 1 & 2/3 cups reduced-fat cheddar cheese, grated (200 grams)
  • 8 wholemeal mountain bread wrap (200 grams)
Hawaiian Enchiladas
Votes: 16
Rating: 3
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180°C and spray a baking dish with cooking spray.
  2. Heat a frying pan over medium-high heat and spray with cooking oil spray.
  3. Add chicken mince and bacon to the pan, breaking the chicken mince up as it cooks through.
  4. Add Italian herbs, pineapple and 1 and 1⁄2 cups of passata to the pan and stir to combine.
  5. Turn the heat off and allow the mixture to thicken and cool slightly.
  6. Scoop even portions of the enchilada mixture onto the mountain bread wraps, roll and place fold side down into the baking dish.
  7. Top enchiladas with remaining passata and spread evenly across the wraps, sprinkle with cheese and bake until the cheese is melted and golden.
  8. One enchilada is one serve.
  9. Leftovers can be stored in an airtight container in the fridge for up to 3 days.