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Saucy Cherry Enchiladas

Saucy Cherry Enchiladas
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.
16 ServingsPrep: 40 min. + standing Bake: 45 min.

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. Yield: 16
  • servings.
© Taste of Home 2013

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Saucy Cherry Enchiladas (continued)

Nutrition Facts: 1 serving (1 each) equals 382 calories, 20 g fat (8 g saturated fat), 31 mg cholesterol, 347 mg sodium, 50 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013