The absolute best are these chewy chocolate chip cookies! This recipe is for a large, fat, soft, and chewy cookie similar to those sold in bakeries and specialized stores.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
- ½ teaspoon dried Mexican oregano
- 2 (14 ounce) cans tomato sauce
- 1 (14 ounce) can pineapple chunks, drained with juice reserved
- ½ (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
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with nonstick spray.
- Heat oil over medium to medium-high heat in a large, nonstick skillet until hot. Add onion and cook until it begins to caramelize and become tender, 3 to 5 minutes; reduce the temperature if it’s cooking too quickly. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Reduce heat if needed and stir for 1 more minute until seasonings are fragrant.
- Add tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach. Simmer over low heat, stirring frequently, until spinach is wilted. Taste and season with salt and pepper. Adjust other seasonings to your preference.
- Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.
- Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
- Lay a tortilla on a baking sheet and fill with the pineapple-shrimp filling. Roll up carefully and set into the baking dish, seam-side down. Finish filling remaining tortillas and arranging in the baking dish, reserving about 3/4 cup of filling. Spread the remaining filling over the enchiladas and sprinkle evenly with Cheddar cheese.
- Bake in the preheated oven until sauce is bubbly and cheese is melted, about 30 minutes. Remove from oven and allow to sit for 15 to 20 minutes before serving.
- You can use Monterey Jack cheese instead of Cheddar if preferred.
- Using 4 tortillas will result in very full tortillas. If you’d prefer to use less filling per tortilla, use 6 to 8 tortillas instead.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 4 g |
| Sodium | 855 mg |
| Sugars | 12 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
A must try !!!