Cherry Enchiladas
Cherry enchiladas are a modern twist on traditional Mexican enchiladas. They involve filling tortillas with a sweet cherry mixture, rolling them up, and baking them with a sweet sauce. This dessert version highlights the fusion of Mexican and American culinary traditions.
- 1/2 cup water
- 1/2 cup butter
- 1/2 cup white sugar
- 5 flour tortillas (10 inch)
- 1 canned cherry pie filling 21 ounce
- 2 tbsp white sugar
- 1/2 tsp ground cinnamon
- 1/4 cup crushed sliced almonds
Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil.
Place a few spoonsful of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish.
Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery.
Cover and refrigerate overnight.
Preheat the oven to 375˚F.
Grease a 9x13 inch baking dish.
Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl and sprinkle over the top of the enchiladas.
Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.