Cherry Enchiladas

By JimMac

Other fruit fillings can be used, including fillings made from fresh fruit.

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

Preparation

Step 1

1 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.
2 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 tempera-ture for 30 minutes.
3 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.