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Roasted Pork and Caramelized Pineapple Enchiladas.

Jessica, How Sweet Eats
  • 60 minutes
  • Serves 4

INGREDIENTS

2 lb

pork butt or shoulder

1 tsp

salt

1 tsp

freshly ground black pepper

1 cup

cubed fresh pineapple

1/4 cup

pineapple juice

1/4

red onion, chopped

1/2

jalapeno pepper, seeded and diced

1

chipotle pepper in adobo sauce

8 oz

white cheddar cheese, freshly grated

12

to 14 (4-inch) flour or corn tortillas – your preference

for serving: fresh cilantro, sour cream, avocado, extra pineapple

easy chipotle enchilada sauce

2 tbsp

olive oil

2 tbsp

flour

1 2/3 cups

low-sodium chicken stock

15 oz

tomato sauce

2 tbsp

tomato paste

2 tsp

adobo sauce from a can of chipotle peppers in adobo

2 tbsp

chili powder

1 tsp

cumin

1 tsp

onion powder

1/2 tsp

garlic powder

1/4 tsp

smoked paprika

1/8 tsp

cayenne pepper

1/4 tsp

salt

1/4 tsp

pepper