Description
Warm baked dessert enchiladas filled with homemade strawberry pie filling and topped with a rich cinnamon butter sauce.
Ingredients
Scale
- 1 batch homemade strawberry pie filling or 1 (21-ounce) can strawberry pie filling
- 6 (8-inch) flour tortillas
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup water
- 1 pound fresh strawberries
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Puree 1 1/2 cups strawberries with sugar, boiling water, and cornstarch.
- Cook mixture until thick and glossy, then stir in vanilla.
- Add remaining sliced strawberries to the filling.
- Preheat oven to 350°F and butter a 9 x 13-inch baking dish.
- Fill tortillas with strawberry mixture and roll tightly.
- Place seam-side down in prepared baking dish.
- Boil butter, sugars, and water, then simmer for 3 minutes.
- Pour sauce over enchiladas and let stand 45 minutes.
- Bake for 20 minutes until golden and bubbly.
- Serve warm with ice cream or whipped cream.
Notes
- Filling may separate when refrigerated.
- Reheat gently in a saucepan until smooth again.
- Serve with extra strawberry syrup if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 520
- Sugar: 52
- Sodium: 320
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 78
- Fiber: 3
- Protein: 4
- Cholesterol: 55