For glaze:

Heat water in a pan; add maple syrup, cinnamon in it and
then pineapple chunks to it. Let it simmer for 10 minutes. And switch off the gas.

For Sauce:

Take a mixer jar, Add all the ingredients and grind to make chutney.
For Tempering: Heat oil on medium flame in a wok, add mustard seeds,
let them splutter, add black pepper and curry leaves.

Assemble Enchiladas:

Preheat oven to 350 ° F.

Spread about 1 ½ tbsp Sauce and place of 2-3 tbsp chopped fruit in the center of the tortilla and roll.

Spray a baking dish with non-stick spray, and then lay your enchiladas seam-side down.

When all are rolled cover with more Pineapple glaze add mozzarella cheese..

Bake for 15-18 minutes, or until fruit in the middle begins to burst and soften.

Serve immediately with extra glaze and fruit topping on it