Strawberry Enchiladas

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.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 6  flour tortillas or 6  sweet milk tortillas
•  powdered sugar

• FILLING

• 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

Directions

1. 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.
2. To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan.
3. Put the raspberries in mesh sieve and push them through with a wooden spoon.
4. 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.
5. 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.
6. Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed.
7. 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.