Fruit Enchiladas Recipes

CHERRY ENCHILADAS

Steps:

• 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.

APPLE ENCHILADA DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
• Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
• Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
• Makes 6 large tortillas; may be cut in half to serve 12.

FRUIT ENCHILADAS

Steps:

• Roll pie filling in tortillas (1-2 tbsp.) Place in 9x13 glass pan.
• Melt butter with 1 cup sugar& 1/2 cup water.
• Pour over tortillas---let stand at least 4 hours, perferbly overnight.
• DO NOT REFRIGERATE.
• Bake@ 350 degrees for 30 minute.
• Mix 1/4 cup sugar, nuts& cinnamon, sprinkle over top& bake aditional 15 minute.

LONE STAR FRUIT ROUND-UP ENCHILADAS

Steps:

• Grill pineapple and halved jalapeno over heat until nice marks appear on pineapple and jalapeno is tender. Place pineapple, raspberries and 1/4 of the jalapeno in a blender and puree until smooth.
• Brush tortilla with melted butter and sprinkle with sugar-cinnamon mixture. Place slices of brie on tortilla. Combine fruit mixture and put on top of brie. Roll into enchilada. Use toothpicks if necessary and grill over low heat until cheese is melted.
• Place enchilada on plate, drizzle fruit sauce over enchilada, top with dollop of whipped cream and garnish wi

FRUIT ENCHILADAS

Steps:

• Mix the pie filling and seasoning as if you were making a regular apple pie. Cut the apples in bite size pieces.
• Place tortillas on flat surface and place about 1 to 1 1/2 Tbsp. of pie mixture in center of tortilla. Fold sides toward center and gently role from top to bottom. Place on cookie sheet with open side on bottom. Gently brush melted butter on fruit enchiladas. Sprinkle with cinnamon and sugar.
• Bake in 350 degrees F oven for about 15 minutes or until golden brown. Serve plain like fried pies or with whipped cream or ice cream.

JACKFRUIT ENCHILADAS

Steps:

• Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.
• Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.
• Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.
• Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.
• Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.
• Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Meanwhile, brush tortillas with more peanut oil and fry in a skillet.
• Stuff each tortilla with filling and roll up. Place in a 9x13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.
• Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.