Strawberry Pie Enchiladas Delight

This strawberry pie enchiladas recipe transforms ordinary flour tortillas into a mouthwatering dessert that combines the comfort of homemade pie with a fun twist. The soft tortillas wrap around sweet strawberry filling, then bake in a buttery sugar sauce that caramelizes to perfection.

I first made these for my daughter's birthday when she requested something "different than regular cake." Three years later, these enchiladas have become our special occasion tradition, appearing at nearly every family celebration.

Ingredients

• Strawberry pie filling: Gives these enchiladas their signature fruity flavor while providing the perfect consistency for rolling
• Flour tortillas: Create the perfect wrapper that becomes tender when baked in the sweet sauce
• Cinnamon: Adds a warm spice note that complements the strawberries beautifully
• Butter: Creates richness and helps form the caramelized sauce
• White and brown sugar: Combine for the perfect sweetness and caramel notes
• Fresh strawberries: For homemade filling provide the best flavor; use ripe berries for maximum sweetness

Step-by-Step Instructions

Prepare the strawberry filling:

If making homemade filling, puree 1½ cups strawberries in a food processor until smooth. Add sugar, boiling water, and cornstarch, blending thoroughly. This creates the base of your filling that will thicken beautifully.

Cook the filling:

Transfer the strawberry mixture to a saucepan and bring to a boil over medium heat, stirring constantly to prevent scorching. Continue boiling for 3 minutes until the mixture transforms from cloudy to clear and jamlike. The filling should coat the back of a spoon when ready.

Finish the filling:

Remove from heat and stir in vanilla extract, which enhances the natural strawberry flavor. Fold in the remaining halved or quartered strawberries for texture and fresh berry bursts in every bite.

Prepare for assembly:

Preheat your oven to 350°F, and butter a 9x13 baking dish ensuring nothing sticks. Briefly microwave your tortillas for 10 seconds if needed; they should be pliable enough to roll without cracking.

Fill and roll:

Place a heaping ¼ cup of filling slightly off center on each tortilla, then roll them up tightly, tucking in the sides if desired. Place each rolled enchilada seam side down in your prepared baking dish, arranging them in a single layer.

Create the sauce:

Combine butter, white sugar, brown sugar, and water in a saucepan, bringing to a boil. Reduce to a simmer for 3 minutes, stirring constantly until slightly thickened. This sauce will transform into a caramelized coating in the oven.

Bake to perfection:

Pour the hot sauce evenly over the enchiladas, sprinkle with additional cinnamon if desired, and let stand for 45 minutes allowing the tortillas to absorb some of the sweet sauce. Bake for 20 minutes until golden and bubbling around the edges.

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This recipe reminds me of my grandmother's strawberry shortcake but with a modern twist. She always said strawberries need a little vanilla to make them sing, which is why I never skip adding it to the homemade filling. The first time I served these at a family gathering, my uncle who claims to dislike desserts had three servings.

Make Ahead Magic

These strawberry pie enchiladas are perfect for preparing in advance. You can assemble the entire dish, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Just bring to room temperature for about 30 minutes before pouring the sauce over and continuing with the recipe. This makes them perfect for entertaining when you want to focus on your guests rather than last-minute preparation.

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Serving Suggestions

Serve these enchiladas warm from the oven for the ultimate experience. A scoop of vanilla ice cream on top creates a magnificent hot and cold contrast as it melts into the warm enchilada. For brunch gatherings, try serving smaller portions alongside fresh fruit and coffee. During summer months, add a sprig of fresh mint and extra sliced strawberries on top for a refreshing garnish.

Flavor Variations

While strawberry is the star here, this versatile recipe works beautifully with other fruit fillings. Try mixed berry for a more complex flavor profile, or apple with extra cinnamon during fall months. For a tropical twist, pineapple filling with coconut sprinkled on top creates a vacation-worthy dessert. You can even try a chocolate hazelnut spread inside the tortillas with banana slices for a completely different but equally delicious variation.

Storage Tips

Store any leftover enchiladas covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven for about 15 minutes until heated through. The microwave works in a pinch, but the texture is best preserved in the oven. These enchiladas do not freeze well after baking due to the tortillas becoming soggy, but you can freeze the unbaked, filled tortillas separately from the sauce for up to a month.

Frequently Asked Questions

→ Can I use fresh strawberries instead of canned filling?

Yes, fresh strawberries create a vibrant and natural flavor. You can easily prepare the strawberry sauce by following the recipe provided.

→ Do I need to soften the tortillas before rolling?

If the tortillas are firm, warming them briefly in the microwave will make them pliable and easier to roll.

→ What can I serve with these enchiladas?

These are best served warm with vanilla ice cream, whipped cream, or a drizzle of extra strawberry syrup on top.

→ Can I make the filling ahead of time?

Absolutely! The strawberry pie filling can be made in advance and stored in the refrigerator for up to three days.

→ Can I use other fruits for this dish?

Yes, feel free to experiment with other fruits like blueberries or peaches for a unique twist on this dessert.

→ How do I store leftovers?

Store leftover enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.