Prep 25 mins
Cook 10 mins
I found this recipe recently and thought it was delicious and unusual. Try this at your next Mexican meal, probably not authentic Mexican food, but a real conversation piece anyways.
- 6 flour tortillas or 6 sweet milk tortillas
- powdered sugar
- 8 ounces cream cheese
- 1⁄4 cup sour cream
- 1 teaspoon vanilla
- 1⁄2 cup powdered sugar
- strawberry sauce
- 1 tablespoon butter
- 1⁄4 cup fresh orange juice
- 1⁄2-3⁄4 cup sugar
- 1⁄4 teaspoon salt
- 3⁄4 cup pureed fresh strawberries
- 1 (12 ounce) package frozen unsweetened raspberries, thawed
- 2 cups sliced strawberries
- To prepare the filling: Combine the cream cheese, sour cream, vanilla and powdered sugar in the bowl of a mixer; beat until fluffy. Set aside.
- To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan.
- Put the raspberries in mesh sieve and push them through with a wooden spoon.
- Be sure to scape off the puree clinging to bottom of the sieve. Add the raspberry puree to the mixture in the saucepan. Simmer for 8 minutes, until thickened to a sauce consistency. Remove from heat. Stir in the sliced strawberries.
- To assemble: Butter a 10 x 13-inch baking dish. Place about 2 rounded tablespoons of the filling down the center of each tortilla. Fold the sides over the filling. Place seam-side down in the baking dish. Assemble no more than 1 hour in advance so the tortillas don't become soggy.
- Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed.
- To serve: Place each enchilada on a dessert plate, pour a generous 1/4 cup of the sauce over each, then dust with powdered sugar.