Wednesday, August 19, 2009

Cherry Enchiladas

Posted by Lori:

Cherry Enchiladas are a definite crowd pleaser. I take this dessert to various functions throughout the year (church, school, husband's work) and there is never any left. It's great with any meal, but is definitely special to serve at the end of a delicious Mexican food meal.

This past May I had made these enchiladas for the elementary teachers during Teacher Appreciation Week. Another friend made a caramel cheesecake, and I had delivered it to the workroom for her. I couldn't wait to go pick up both of our dishes after the teachers were finished eating. I really wanted a small piece of dessert myself. I wanted some of mine, but I also wanted a bite of that cheesecake! Cheesecake is an absolute favorite of mine.

Well, when I got to the room where the food was, I found that my dessert was all gone. Hopeful, I looked over towards the cheesecake. There was a small teeny, tiny sliver of cheesecake still left. I was so excited! I was just about finished cleaning up all of the food. I was just about to go over to get the cheesecake container to take home and wash it(and eat it :)!!) and the elementary principal walked in. I thought he'd already eaten for sure, but he went straight towards the cheesecake and scooped it up! Was I ever sad (ha! ha!). He said, "Wow, this sure looks good!" I said, "Yes, it sure does!". I didn't let him know it was MY piece (since it really wasn't). Actually, I did scrape the crumbs on the bottom of the platter and it was delicious!

Cherry Enchiladas
1 (21 ounce) can cherry, apple, or peach (or other type) pie filling
6 (8 inch) flour tortillas
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
2 Tablespoons sugar
1 teaspoon cinnamon

Grease 9 x 13 baking dish. Spoon fruit filling evenly down centers of tortillas. Roll up and place, seam side down, in the baking dish. In medium saucepan, bring butter, 1/2 cup sugar, brown sugar, and water to a boil. Reduce heat, and simmer (stirring constantly)for 3 minutes. Pour sauce over enchiladas. Sprinkle with 2 tablespoons sugar and 1 teaspoon cinnamon, then let stand for 30 minutes. You may rather refrigerate the enchiladas and bake later on in the day or even the next day. Bake at 350 for 30-40 minutes or until edges of tortillas are slightly browned.

I have used fruit filling made with Splenda, as well as the regular sugared fruit. They were just as good as the regular pie filling ones.

Hope you enjoy these fruity enchiladas!
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Wa Wa Waughs said...

Interesting! Kinda like a crepe, only thicker?

Frances said...

These sound delicious! I love fruit crepes, but it is kind of a pain to make crepes sometimes. I will be trying this recipe! Thanks!

Frances said...

This sounds so good that I had to blog about it!! LOL!

A.Marie said...

Oh my word; I saw this on Frances' blog, and I just had to come on over here and read all about it. I am now officially hungry!! If it wasn't already almost 9PM, I'd be making some of these! :)

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