Strawberry Pie Enchiladas (Print Version)
Sweet strawberry-filled enchiladas topped with cinnamon and a rich glaze.
# Ingredients:
→ Main Ingredients
01 -
1 (21 ounce) can strawberry pie filling or homemade filling
02 -
6 8-inch flour tortillas
03 -
1 teaspoon ground cinnamon
04 -
1/2 cup butter
05 -
1/2 cup sugar
06 -
1/2 cup brown sugar
07 -
1/2 cup water
→ Strawberry Pie Filling
08 -
1 pound fresh strawberries, tops removed, divided
09 -
3/4 cup sugar
10 -
1/2 cup boiling water
11 -
3 tablespoons cornstarch
12 -
1 teaspoon vanilla extract
# Instructions:
01 -
Place 1 ½ cups of strawberries into a food processor or blender and puree. Add sugar, boiling water, and cornstarch, blending until smooth. Pour the mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Cook for 3 minutes until thick and jam-like, then remove from heat and stir in the vanilla extract. Halve or quarter the remaining strawberries and stir into the sauce.
02 -
Preheat oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
03 -
Soften tortillas in the microwave if needed. Spoon about 1/4 cup of strawberry filling slightly off-center of each tortilla. Roll tortillas up and place seam-side down in the prepared baking dish.
04 -
In a medium saucepan, bring butter, sugar, brown sugar, and water (or strawberry syrup) to a boil. Reduce heat and simmer for 3 minutes, stirring constantly.
05 -
Pour the sauce over the enchiladas, sprinkle with additional cinnamon if desired, and let stand for 45 minutes. Bake in preheated oven for 20 minutes or until golden brown.
06 -
Serve warm with vanilla ice cream or whipped cream and additional strawberry syrup as desired.
# Notes:
01 -
Allow the enchiladas to rest for 45 minutes to absorb the sauce before baking.