Life as a busy mom or professional can often feel like a juggling act, can’t it? Some days, you just want a delicious dessert that doesn’t require hours in the kitchen. That’s where my Strawberry Pie Enchiladas come into play! These delightful treats bring the best of strawberry pie into a fun, easy-to-make dish. They’re perfect for gatherings or an indulgent weeknight treat. Just imagine warm tortillas filled with luscious strawberry goodness, drizzled with a sweet syrup! Let’s dive into this delightful recipe and turn a simple dessert into an extraordinary experience for your loved ones.
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Strawberry Pie Enchiladas
Description
Strawberry Pie Enchiladas are a delicious dessert that combines the flavors of strawberry pie with the fun of enchiladas, drizzled with a sweet syrup.
Ingredients
- 1 (21 ounce) can strawberry pie filling or homemade strawberry pie filling
- 6 8-inch flour tortillas
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup water
- 1 pound fresh strawberries, tops removed, divided
- ¾ cup sugar (for homemade filling)
- 1/2 cup boiling water (for homemade filling)
- 3 tablespoons cornstarch (for homemade filling)
- 1 teaspoon vanilla extract (for homemade filling)
Instructions
- For the homemade strawberry pie filling, place 1 ½ cups of the berries into a food processor or blender and puree.
- Add the sugar, boiling water, and cornstarch and blend until smooth.
- Pour the mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly for 3 minutes.
- Remove from heat and stir in the vanilla after the mixture thickens to a jam-like consistency.
- Halve or quarter the remaining strawberries and stir them into the sauce.
- Preheat oven to 350°F (175°C) and butter a 9 x 13 inch baking dish.
- Soften the tortillas in the microwave if needed.
- Spoon about one heaping 1/4 cup of filling onto each tortilla, roll them up, and place seam side down in the baking dish.
- In a saucepan, bring butter, white sugar, brown sugar, and water/strawberry syrup to a boil; simmer for 3 minutes.
- Pour the sauce over the enchiladas, sprinkle with cinnamon, and let stand for 45 minutes.
- Bake in the preheated oven for 20 minutes, or until golden.
- Serve warm with vanilla ice cream or whipped cream, and drizzle with additional strawberry syrup if desired.
Notes
For a quicker option, store-bought strawberry pie filling can be used.
Adjust the sweetness by varying the amounts of sugar to taste.
Nutrition
- Calories: 350
- Sugar: 25g
- Protein: 3g
