Cuban Enchiladas with Pineapple and Green Chili Salsa

Prep time 30 / Serves 4


½ lb ground beef
1/3 package Jimmy Dean Hot Sausage
¼ C dry red wine for deglazing
1 heavy handed t cumin
½ t dried oregano
¼ t cayenne pepper or to taste Salt and pepper
1 7 oz can diced green chilis
2 C finely grated sharp cheddar cheese
1 large can enchilada sauce (heated in a separate pan)
Flour Tortillas (large)


1 20 oz can diced pineapple drained
½ red pepper finely diced
1/3 C white onion chopped finely
3 T fresh chopped cilantro
1 T fresh chopped parsley
2 heaping T of the diced green chilis from the can
Salt and pepper
1 T olive oil
3 t lime juice


  • Grate the cheddar cheese, set aside. Turn on the broiler.
  • To prepare the salsa, add all ingredients and stir until combined. Taste and add more salt and pepper as needed. You could add some fresh jalapeños, but I preferred the taste of the canned green chilies. Set aside.

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