Cherry Enchiladas

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

Directions
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.

Whole Wheat Tortillas

I wanted to make good homemade tortillas, just for fun. I've tried several recipes and they were total flops. This one was the best one with whole wheat that I tried. I got it from The Sisters' Cafe blog. The tortillas are really good and fairly simple and have few ingredients. Try them for the sweet potato bean burritos I posted recently. They taste great baked!



Whole Wheat Tortillas

from The Sisters' Cafe

3 cups whole wheat flour
1 tsp salt
1 cup hot water
1/3 cup oil

Mix all ingredients thoroughly in mixer. Remove from mixing bowl and knead on countertop until smooth (add a little white flour if the dough is too sticky). Divide the dough into 12 balls, and let rest (covered) for about 15 minutes. Dough should still be really soft, but pliable. (It helps to have a cold rolling pin or a nonstick mat). Roll each ball into a very thin circle. Heat a heavy skillet or griddle(ungreased) to medium high heat. Cook tortillas until brown flecks appear, about 20-30 seconds then flip over and repeat for about 20 seconds more. Don't overcook. Make sure to watch them carefully. If they are overdone they will be crispy. Use immediately, or wrap in plastic or place in an airtight container to refrigerate or freeze. To warm, wrap in damp paper towels and microwave 15-20 seconds.