Ingredients:

1 can (15 1/4 ounce size) pineapple tidbits in juice
1 cup thinly (1/8″) sliced carrots
1/2 cup dried apricots, chopped
1 1/2 cup chicken breast, cooked and chopped
1/2 cup slivered almonds
2 cups finely shredded cheese (Co-Jack)
8 (8 inch size) flour tortillas
2 tablespoons flour
1 teaspoon ground mustard
1/2 teaspoon salt
2 cups skim milk
6 eggs, beaten
3/4 cup sweet and sour sauce

Directions:

Drain pineapple well and discard juice. Steam carrots about 3 minutes, until crisp and tender. Mix together pineapple, carrot, apricot, chicken, almonds and 1 1/2 cups cheese into a dish. Make a straight cut down tortillas, about 1″ from edge. Discard the small pieces.

Spoon filling equally among tortillas, parallel to cut edge. Starting with cut edge, tightly roll up each tortilla and place seam side down in a greased 9 x 13 x 2 baking dish.

Mix together flour, mustard, and salt. Add small amount of milk and stir until smooth. Stir together flour mix, remaining milk and beaten eggs. Pour over filled tortillas in baking dish. Cover and refrigerate 8 – 12 hours.

Remove from refrigerator and let stand at room temperature for 30 minutes.

Preheat oven to 350ºF. Cover loosely with aluminum foil and bake 25 minutes. Remove foil and bake another 10 minutes. Remove from oven and spread sweet and sour sauce on each enchilada. Sprinkle remaining 1/2 cup cheese over all. Bake another 5-10 minutes until cheese is melted. Serve warm

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