Saucy Cherry Enchiladas Recipe

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Saucy Cherry Enchiladas Recipe
Saucy Cherry Enchiladas Recipe photo by Taste of Home
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Saucy Cherry Enchiladas Recipe

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5 4 4
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + standing Bake: 45 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 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.
Originally published as Saucy Cherry Enchiladas in Country April/May 2005, p51

Nutritional Facts

1 each: 382 calories, 20g fat (8g saturated fat), 31mg cholesterol, 347mg sodium, 50g carbohydrate (34g sugars, 1g fiber), 4g protein.

  • 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
  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 temperature 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. Yield: 16 servings.
Originally published as Saucy Cherry Enchiladas in Country April/May 2005, p51

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Reviews forSaucy Cherry Enchiladas

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Kitty_2 User ID: 56670 132630
Reviewed May. 27, 2013

"Made this for a family get together. It was delicious. It it very easy to make, it just takes a lot of time. We are definitely making these again."

MY REVIEW
reddogmom User ID: 1002440 80048
Reviewed May. 1, 2012

"I made this for our Cinco De Mayo party at work & everyone loved them. I'm making them once again this year. They take time but they're well worth it & they're easy to make."

MY REVIEW
MS LISA User ID: 5279129 99247
Reviewed Apr. 20, 2011

"Excellent recipe! The addition of lemon juice really makes the flavor "pop". I did cut back on the sugar by 1/2 cup, but that's really a personal preference. I also added 2 cans of cherries the second time I made it. Can't wait to try it with blueberries. Thanks for a great, tasty recipe."

MY REVIEW
jmperry User ID: 5428066 62598
Reviewed Sep. 15, 2010

"I made the recipe the first time as posted. The next time I did cut the butter to 1/2 cup and increased the pie filling to 2 cans. I put any leftover filling on the top and between the cherry enchiladas. Everytime I take it to a pot-luck, it's the first dessert eaten and everyone wants to know how to make it. They can't believe that it's made with flour tortillas."

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