Chipotle Beef Enchiladas with Pineapple – Spicy and Sweet

If you haven't cooked your meat, grill it quickly and allow it to rest while you prep the rest. Roughly dice the onion. Heat a skillet to medium heat. Add the oil, onion and cumin to the skillet. Saute for a few minutes until just starting to brown. Add spinach and a big pinch of salt and stir until spinach is wilted. Remove the spinach from the pan to a bowl. You can leave the onions behind in the pan, or take them out with the spinach since we are going to make the sauce in the same pan.

Now add the chipotle and the tomato paste to the skillet. Stir until fragrant and starting to brown. Stir in beef stock (or water) and allow to simmer until reduced by half. In a small bowl mash the cream cheese and whisk in a bit of the sauce to thin out the cream cheese. Continue whisking in liquid until the cream cheese is thinned out enough to incorporate back into the sauce. It won't look perfect. Don't fuss. Now throw it into a blender and blenderize until very smooth. Taste and add salt, you will probably want at least a 1/2 teaspoon.

Turn oven on to 375F. Cut the meat into thin, bite size pieces. Lay out 4 tortillas on a counter. Separate the cheese and set aside one third of the cheese to sprinkle over the top. Between each tortilla, divide and layer the beef, pineapple, cheese and spinach. In a baking dish pour 1/3 of the sauce on the bottom and spread evenly. Roll up each enchilada and set in your baking dish snuggled up to each other. Pour remaining sauce on top and sprinkle the remaining cheese down the center.

Bake for 20 minutes. Roughly chop cilantro and serve the enchiladas hot, topped with cilantro.