Cherry Enchiladas

Submitted by YaYa1689

"My friend Judy B.'s recipe. We serve it with Bluebell Homemade Vanilla Ice Cream."

 

• Ready In: 1hr 45mins
• Ingredients: 9
• Serves: 8

ingredients

• 118.29 ml butter
• 414.03 ml sugar
• 236.59 ml water
• 4.92 ml vanilla
• 8-10 flour tortillas
• 595.33 g can cherry pie filling
• 4.92 ml almond extract
• 118.29 ml sugar
• vanilla ice cream

directions

1. With med heat, cook in skillet until sugar is dissolved, 1/2 cup butter, 1 3/4 cups sugar, 1 cup water, 1 tea vanilla.
2. Combine pie filling, 1 tea almond extract and 1/2 cup sugar, mix well.
3. Dip tortillas in liquid mixture soaking each.
4. Fill tortillas with cherry mixture, roll up like an enchilada.
5. Place in oblong pan and repeat.
6. Pour remaining liquid mixture over rolled and filled tortillas.
7. Sprinkle with sugar and cinnamon.
8. Bake 350* 45 minutes.
9. Serve with Ice Cream.

Reviews

[Ycooks2]

Made for Office party and they were a huge hit. Used 2 cans of cherry pie filling on recommendation of a friend!

 

[R.Lynn]

Oh my goodness! I'm not generally a cherry fan but these were outstanding! I took a tip from another reviewer and sprinkled these with almonds, they toasted up nicely to add more crunch! I will make these again!

 

[Acerast]

These are delicious. I used 8-inch tortillas and filled 6 of them because I like lots of filling ;) We topped them with vanilla ice cream as you suggested - DD and I couldn't stop eating them! These would be popular for a potluck. I've made an apple version but DD prefers the cherry so we'll have to keep this recipe handy. Thanks for a great dessert yaya78006 :)

 

[kymgerberich]

Really, really yummy!!! How can you go wrong with such wonderful flavors??? I added the sliced almonds to give it a little extra flair for company. Next time I make it, I think I will also put mascarpone cheese inside - a gooey little surprise. Thanks yaya!!!

 

[Muffin Goddess]

OH YUM!! These were a hit with my family! I didn't have any taco-sized flour tortillas on hand, but I had some burrito-sized cinnamon sugar flavored tortillas. When I mixed the filling, it didn't look like enough to fill my giant tortillas, so I doubled the filling ingredients (there was plenty of the syrup mixture as-written, though). The doubled filling was enough to fill 10 of my burrito-sized tortillas. I had quite a bit of the syrup left over after assembling my enchiladas, and I was afraid that they would be swimming in sugar syrup, so I ended up setting aside about 3/4 cup of the syrup rather than pouring it on. Because of all the sugar already in the recipe, I passed on the cinnamon sugar topping and just sprinkled plain cinnamon over it all (besides, doesn't the extra cinnamon help regulate the elevated blood sugar from a dessert like this anyhow? Bonus! lol). The finished dish had lots of gooey cherry sauce, and the tortilla part reminded me just a bit of sopaipillas. Wonderful hot out of the oven with a big scoop of vanilla ice cream. Even DH, Mr. I-don't-like-sweets, came sniffing around to see what I was pulling out of the oven that smelled so heavenly! Thanks for posting!