Fruit Enchiladas Recipes
FRUIT ENCHILADAS
This is so easy to make and so good. The recipe comes from the Kentucky Cousins web site. A geneology web site for those living in or having links to Eastern Kentucky Good with just about any purchased or homemade fruit pie filling. I have even made them with mincemeat durring the holidays. Sometimes I top with icecream, sometimes I don't. The only drawback is you can't make these on the spur of the moment since the soak time is essential. I have been known to replace part of the water with a couple of shots or either brandy, bourbon, or rum with good results The actual cook time is 45 minutes but there is a 4 hour rest time.
Provided by Poll_of_the_Purple_
Categories Dessert
Time 4h15m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 7
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
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 13
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
SAUCY CHERRY ENCHILADAS
Enchiladas for dessert? When they're filled with fruit and covered with a sweet syrup, why not? Apple or blueberry pie filling is good inside the tortillas too.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the sugar, water, butter and lemon juice to a boil over medium heat. Reduce heat; simmer, uncovered, for 30 minutes or until mixture has the consistency of syrup. Remove from the heat; set aside., Spoon about 3 tablespoons of pie filling off-center on each tortilla; fold sides and ends over filling and roll up. Place in a greased 13-in. x 9-in. baking dish. Pour sugar syrup over tortillas; let stand at room temperature for 30 minutes., Bake, uncovered, at 350° for 30 minutes. Sprinkle with pecans and cinnamon. Bake 15 minutes longer or until golden brown and sauce bubbles around the edges. Serve warm with ice cream.
Nutrition Facts : Calories 382 calories, Fat 20g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 347mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY ENCHILADAS
Cherry Pie like you've never had it before! Cherry pie filling wrapped in flour tortillas, soaked overnight in a sweet liquid, then baked. I used to work at a bed and breakfast, and we would make this sometimes for catered luncheons. I added my own touch with the almonds.
Provided by Brigantine
Categories Desserts
Time 9h
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 622.4 calories, Carbohydrate 94.7 g, Cholesterol 48.8 mg, Fat 24.5 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 13.1 g, Sodium 597.4 mg, Sugar 26.4 g
APPLE ENCHILADA DESSERT
Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired.
Provided by ReDonna
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 88.3 g, Fat 13.5 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 399.7 mg, Sugar 34.6 g
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
APPLE ENCHILADAS
A kid-friendly dish to make, and it looks and tastes good. I have even fed it to my kids for breakfast.
Provided by Miss Annie
Categories Dessert
Time 50m
Yield 6 Enchiladas
Number Of Ingredients 7
Steps:
- Spoon fruit filling evenly down centers of tortillas.
- Sprinkle with cinnamon.
- Roll up, and place, seam side down, in a lightly greased baking dish.
- Bring butter and next 3 ingredients to a boil.
- Reduce heat, and simmer, stirring constantly, 3 minutes.
- Pour over enchiladas: let stand 30 minutes.
- Bake at 350 for 20 minutes.
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- Begin by preparing the cinnamon-vanilla sauce: in a saucepan melt butter over medium heat. Whisk in flour to create a roux just as you would with a béchamel/cheese sauce, then add in milk, whisking continuously. Add in vanilla, cinnamon and sugar while stirring. Let the mixture come to a light boil (even just bubbles on the edges are fine) and continue to stir while mixture thickens – about 4-5 minutes. Turn down to low and stir. You want it to lightly coat the back of a spoon, but not be too thick. You can also taste test here and see if you’d like to add any additional cinnamon, sugar or flavoring.
- Place about 2 tablespoons (if you’re using small tortillas) or 1/3 cup (if you’re using large tortillas) chopped fruit in the center of the tortilla and roll. Spray a baking dish with non-stick spray, ladle a 1/2 cup of your vanilla sauce on the bottom of the dish, then lay your enchiladas seam-side down. When all are rolled cover with more vanilla sauce – the amount it up to you, but I suggest keeping a bit on hand to add on top when they come out of the oven. Bake for 15-18 minutes, or until fruit in the middle begins to burst and soften. Serve immediately with extra sauce for the top.
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