- 2/3 cup cherry pie filling or pie filling of your choice
- 2 flour tortillas (6 inches), warmed
- 3 tablespoons sugar
- 3 tablespoons butter
- 3 tablespoons water
- Spoon pie filling off center on each tortilla; roll up. Place seam side down in a greased 8-in. square baking dish; set aside. In a small saucepan bring the sugar, butter and water to a boil over medium heat; pour over enchiladas.
- Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Serve immediately. Yield: 2 servings.
Originally published as Cherry Enchiladas in Cooking for One or Two Cookbook 2003, p287
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