Irresistible Strawberry-Filled Enchiladas (Print version)
Soft flour tortillas wrapped around homemade strawberry filling, baked in a buttery cinnamon glaze until warm, glossy, and spoonable.
# Ingredients:
For the strawberry filling
01 -
1 lb (450 g) fresh strawberries, hulled and divided
02 -
3/4 cup (150 g) granulated sugar
03 -
1/2 cup (120 ml) water
04 -
3 tablespoons cornstarch
05 -
1 teaspoon vanilla extract
06 -
1 teaspoon lemon juice
For the enchiladas
07 -
6 8-inch flour tortillas
08 -
1/2 cup (113 g) unsalted butter
09 -
1/2 cup (100 g) granulated sugar
10 -
1/2 cup (105 g) packed light brown sugar
11 -
1/2 cup (120 ml) water
12 -
1 teaspoon ground cinnamon
13 -
Pinch of salt
For serving
14 -
Vanilla ice cream or whipped cream
15 -
Extra sliced strawberries
# Instructions:
01 -
Finely chop half of the strawberries and slice the rest. Add the chopped berries, sugar, water, and cornstarch to a saucepan. Cook over medium heat, stirring often, until thick and glossy, 4-6 minutes.
02 -
Remove the pan from the heat. Stir in the vanilla, lemon juice, and sliced strawberries. Let the filling cool for at least 10 minutes.
03 -
Heat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
04 -
Spoon about 1/3 cup strawberry filling slightly off-center on each tortilla. Roll snugly and place seam side down in the prepared baking dish.
05 -
Melt the butter in a small saucepan. Stir in the granulated sugar, brown sugar, water, cinnamon, and salt. Simmer for 2-3 minutes until smooth.
06 -
Pour the warm glaze evenly over the rolled tortillas. Bake for 20-25 minutes, until bubbling around the edges and lightly golden on top.
07 -
Let the enchiladas rest for 10 minutes. Serve warm with ice cream or whipped cream and extra strawberries.
# Good to know:
01 -
Homemade filling gives the brightest flavor, but one 21 ounce can of strawberry pie filling can be substituted.
02 -
Serve warm after a short rest so the glaze thickens slightly.