Enchiladas for dessert? When they're filled with fruit and covered with a sweet syrup, why not? Apple or blueberry pie filling is good inside the tortillas too.
Saucy Cherry Enchiladas
Saucy Cherry Enchiladas
Prep Time
40 min
Cook Time
45 min
Yield
16 servings
Ingredients
- 2 cups sugar
- 1-1/2 cups water
- 1 cup butter, cubed
- 2 tablespoons lemon juice
- 1 can (21 ounces) cherry, apple or blueberry pie filling
- 16 flour tortillas (6 inches)
- 1 cup chopped pecans
- 1 teaspoon ground cinnamon
- Vanilla ice cream
Directions
- In a large saucepan, bring the sugar, water, butter and lemon juice to a boil over medium heat. Reduce heat; simmer, uncovered, for 30 minutes or until mixture has the consistency of syrup. Remove from the heat; set aside.
- Spoon about 3 tablespoons of pie filling off-center on each tortilla; fold sides and ends over filling and roll up. Place in a greased 13-in. x 9-in. baking dish. Pour sugar syrup over tortillas; let stand at room temperature for 30 minutes.
- Bake, uncovered, at 350° for 30 minutes. Sprinkle with pecans and cinnamon. Bake 15 minutes longer or until golden brown and sauce bubbles around the edges. Serve warm with ice cream.
Nutrition Facts
1 each: 382 calories, 20g fat (8g saturated fat), 31mg cholesterol, 347mg sodium, 50g carbohydrate (34g sugars, 1g fiber), 4g protein.
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