Strawberry Enchiladas
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 6 flour tortillas or 6 sweet milk tortillas
- powdered sugar
-
FILLING
- 226.79 g cream cheese
- 59.14 ml sour cream
- 4.92 ml vanilla
- 118.29 ml powdered sugar
- strawberry sauce
- 14.79 ml butter
- 59.14 ml fresh orange juice
- 118.29-177.44 ml sugar
- 1.23 ml salt
- 177.44 ml pureed fresh strawberries
- 340.19 g package frozen unsweetened raspberries, thawed
- 473.18 ml sliced strawberries
directions
- 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.
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RECIPE SUBMITTED BY
MarieRynr
Chester, 0