Tuesday, November 16, 2010
The original recipe came HERE from allrecipes.com.
1/2 cup water
1/2 cup butter
1/2 cup white sugar
8 oz cream cheese + 1/3 c powdered sugar
10 (10 inch) flour tortillas
2 (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. Whip together cream cheese and powdered sugar and spread evenly among tortillas. Place a few spoonfuls of cherry pie filling in each tortilla and roll up. Place in baking dish with seam side down. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. 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. Serve with whip cream.
Notes: These do not work as well with whole wheat tortillas for some reason but they are still good. I have made these with other types of pie filling- I think the cherry pie filling is a little too sweet but then the apple pie filling didn't have quite enough apples in it. Blueberry is also good.