Cherry Enchiladas Recipe

5 1
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Cherry Enchiladas Recipe

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5 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 414 calories, 20g fat (11g saturated fat), 46mg cholesterol, 413mg sodium, 56g carbohydrate (39g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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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