Cherry Enchiladas

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

Photo by Jim M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: