Saucy Cherry 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.

CHERRY ENCHILADAS

Steps:

• With med heat, cook in skillet until sugar is dissolved, 1/2 cup butter, 1 3/4 cups sugar, 1 cup water, 1 tea vanilla.
• Combine pie filling, 1 tea almond extract and 1/2 cup sugar, mix well.
• Dip tortillas in liquid mixture soaking each.
• Fill tortillas with cherry mixture, roll up like an enchilada.
• Place in oblong pan and repeat.
• Pour remaining liquid mixture over rolled and filled tortillas.
• Sprinkle with sugar and cinnamon.
• Bake 350* 45 minutes.
• Serve with Ice Cream.

TEN MINUTE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
• Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.