Description
A delicious twist on the classic strawberry pie, these enchiladas combine warm tortillas with a sweet strawberry filling, creating a delightful handheld dessert.
Ingredients
Scale
- 1 (21 ounce) can strawberry pie filling or homemade strawberry pie filling
- 6 (8-inch) flour tortillas
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup water
- 1 pound fresh strawberries, tops removed, divided
- 3/4 cup sugar (for pie filling)
- 1/2 cup boiling water (for pie filling)
- 3 tablespoons cornstarch (for pie filling)
- 1 teaspoon vanilla extract (for pie filling)
Instructions
- Place 1 ½ cups of fresh strawberries into a blender and puree until smooth.
- Add ¾ cup sugar, ½ cup boiling water, and 3 tablespoons cornstarch to the blender and blend until combined.
- Pour the mixture into a medium saucepan and heat over medium heat. Bring to a boil, stirring constantly.
- Once boiling, keep stirring and let it boil for 3 minutes until slightly thickened.
- Remove from heat and stir in 1 teaspoon of vanilla. Halve or quarter the remaining berries and gently fold them into the sauce. Set aside.
- Preheat your oven to 350°F (175°C).
- Grease a 9 x 13-inch baking dish with butter.
- Soften the tortillas in the microwave for about 30 seconds.
- Scoop about one heaping ¼ cup of the strawberry filling onto each tortilla. Roll them up tightly and place seam side down in the baking dish.
- Combine ½ cup butter, ½ cup white sugar, ½ cup brown sugar, and ½ cup water (or strawberry syrup) in a medium saucepan. Bring this mixture to a boil, stirring steadily, and let it simmer for 3 minutes.
- Pour the sweet sauce over the enchiladas and sprinkle with extra cinnamon if desired. Allow the enchiladas to sit for 45 minutes.
- Bake in the preheated oven for 20 minutes, or until golden and bubbly.
- Serve warm, topped with vanilla ice cream, whipped cream, or a drizzle of strawberry syrup.
Notes
Make ahead by preparing the filling a day in advance. Avoid overstuffing the tortillas and allow resting time for the flavors to meld.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg