Prep Time
15 Min
Cook Time
15 Min
  • 1 can (8 ounces) crushed pineapple in juice, drained, juice reserved
  • 1/4 cup fresh squeezed orange juice
  • 1 tablespoon canned adobo sauce
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 4 tilapia filets (about 3/4 pound total)
  • 1 tablespoon extra virgin olive oil
  • 1/2 large onion, thinly sliced (about 1 cup)
  • 2/3 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 teaspoon cornstarch
  • 8 corn tortillas
Step 1
<b>COMBINE</b> pineapple juice, orange juice, adobo sauce and bouillon in a large dish. Add fish; marinate in refrigerator for 30 minutes.<BR><BR><b>HEAT</b> oil in a large skillet over medium heat. Add onion and crushed pineapple. Cook, stirring occasionally, for 2 minutes. Push mixture to the side of skillet and add fish to center of skillet. Reserve marinade. Cook for 4 to 5 minutes or until fish is no longer translucent and flakes easily when tested with a fork. Remove from skillet.<BR><BR><b>WHISK</b> evaporated milk and cornstarch into reserved fish marinade. Pour into skillet; cook over medium heat for about 5 minutes or until slightly thickened.<BR><BR><b>WARM</b> tortillas in a skillet or microwave. Divide fish mixture evenly between tortillas. Fold each tortilla in half and place on a serving dish. Pour sauce over the enchiladas. Serve warm garnished with chopped cilantro and diced onion, if desired.

Nutrition Information

170.10 Kcal

  • cholesterol

    24.60 Milligrams

  • calcium

    109.77 Milligrams

  • protein

    11.83 Grams

  • iron

    0.81 Milligrams

  • carbohydrates

    21.21 Grams

  • fiber

    1.92 Grams

  • sodium

    177.45 Milligrams

  • fat

    4.64 Grams

  • saturedfat

    0.70 Grams