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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 16 |
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Enchiladas for dessert? When they're filled with fruit and covered with a sweet syrup, why not? Apple or blueberry pie filling is good inside the tortillas too. Ingredients:
2 cups sugar |
1-1/2 cups water |
1 cup butter, cubed |
2 tablespoons lemon juice |
1 can (21 ounces) cherry, apple or blueberry pie filling |
16 flour tortillas (6 inches) |
1 cup chopped pecans |
1 teaspoon ground cinnamon |
vanilla ice cream |
Directions:
1. In a large saucepan, bring the sugar, water, butter and lemon juice to a boil over medium heat. Reduce heat; simmer, uncovered, for 30 minutes or until mixture has the consistency of syrup. Remove from the heat; set aside.
2. Spoon about 3 tablespoons of pie filling off-center on each tortilla; fold sides and ends over filling and roll up. Place in a greased 13-in. x 9-in. baking dish. Pour sugar syrup over tortillas; let stand at room temperature for 30 minutes.
3. Bake, uncovered, at 350° for 30 minutes. Sprinkle with pecans and cinnamon. Bake 15 minutes longer or until golden brown and sauce bubbles around the edges. Serve warm with ice cream. Yield: 16 servings.
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