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Saucy Cherry Enchiladas

TOTAL TIME: Prep: 40 min. + standing Bake: 45 min. YIELD: 16 servings.
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.

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

  • 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.

Nutrition Facts

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

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