Description
Delightful enchiladas filled with strawberry pie filling and topped with a buttery sauce, perfect for any occasion.
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
- Make the filling: For a homemade strawberry pie filling, begin by placing 1 ½ cups of fresh strawberries into your blender. Puree until smooth. Next, add 3/4 cup sugar, 1/2 cup boiling water, and 3 tablespoons cornstarch. Blend until fully incorporated.
- Cook the filling: Pour the mixture into a medium saucepan and bring to a gentle boil over medium heat, stirring constantly to avoid lumps. Once it reaches a bubbling boil, continue to cook for an additional 3 minutes. Remove from heat and stir in 1 teaspoon of vanilla extract. Halve or quarter the remaining strawberries and fold them into your creamy strawberry mixture.
- Prepare your oven: Preheat your oven to 350°F (175°C) and butter a 9 x 13 inch baking dish generously.
- Soften the tortillas: Wrap the tortillas in a damp paper towel and microwave them for about 30 seconds until they’re warm and soft.
- Fill and roll: Spoon about one heaping 1/4 cup of your strawberry filling slightly off the center of each tortilla. Gently roll them up, tucking in the edges as you go, and place seam-side down in the greased baking dish.
- Make the sauce: In a medium saucepan, combine 1/2 cup butter, 1/2 cup white sugar, 1/2 cup brown sugar, and your previous strawberry syrup or 1/2 cup of water. Bring this mixture to a boil, then reduce the heat and let it simmer for 3 minutes.
- Assemble and bake: Pour the buttery sauce generously over the enchiladas, sprinkle with extra cinnamon if desired, and allow to sit for about 45 minutes. Then bake for 20 minutes until golden and bubbly.
- Serve warm, topped with vanilla ice cream or whipped cream, drizzled with additional strawberry syrup if desired.
Notes
Make-ahead tip: Prepare the strawberry filling a day in advance. Store in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg