Cherry Enchiladas
Description
Enjoy cherry pie without the pie crust when you make these yummy enchiladas. Flour tortillas and canned cherry pie filling soaked in a sweet liquid are just about all you need to create this delicious dessert.
Ingredients
3/8 c. water
1/2 c. butter
1/2 c. white sugar
5 - ten inch flour tortillas
21 oz. can cherry pie filling
2 T. white sugar
1/2 t. ground cinnamon
1 T. crushed sliced almonds
Directions
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Grease a 9x13 inch baking dish.
Combine water, butter and 1/2 c. sugar in a small saucepan; bring to a boil.
Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla; roll up; place seam side down in the baking dish.
Pour the hot liquid over the cherry enchiladas, coating the tops completely. (The mixture will be watery.) Cover. Refrigerate 4 hours.
Preheat oven to 375 degrees F.
Combine 2 T. sugar, ground cinnamon and crushed almonds in a small bowl; sprinkle over the tops of the enchiladas.
Bake 35 - 40 minutes or until outside edges of the tortillas are golden brown.
Let cool slightly before serving.
5 servings.