Dessert enchiladas have always been an interest of mine. My family is very traditional when it comes to desserts… or maybe we really just like pies, haha. My aunt’s wife has asked more than once why we never have birthday cake and always have pie. Pie is better? She’s never satisfied with that answer.
While this isn’t a cake, I gave this recipe a test run, and it is amazing! I think my family will enjoy the change, and even though it’s not a cake, these cherry dessert enchiladas will be enjoyed.
A unique and fun recipe! It’s also very adaptable. You can stuff it with any sweet filling you want, and it’ll be deeeeelicious!
Thanks to the folks at All Recipes for this delicious meal!
- 1/2 cup water
- 1/2 cup butter
- 1/2 cup white sugar
- 5 (10 inch) flour tortillas
- 1 (21 ounce) can cherry pie filling
- 2 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon crushed sliced almonds
- Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
- Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.