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