This easy dessert recipe reminds me of French crepes. It's the perfect meal-ending treat for those Tex-Mex brunches we have so often here.
Total TimePrep: 15 min. Bake: 20 min.
- 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.
Nutrition Facts1 each: 414 calories, 20g fat (11g saturated fat), 46mg cholesterol, 413mg sodium, 56g carbohydrate (39g sugars, 1g fiber), 4g protein.
Originally published as Cherry Enchiladas in Cooking for One or Two Cookbook