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Strawberry Pie Enchiladas

Gooey Strawberry Pie Enchiladas for a Sweet Twist on Dessert

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Delight in gooey Strawberry Pie Enchiladas, a twist on dessert filled with classic flavors and comforting textures.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 8 enchiladas
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Strawberry Filling
  • 1 can Strawberry Pie Filling Use homemade for fresh flavor or canned for convenience.
  • 1 pound Fresh strawberries Tops removed, divided.
  • 3/4 cup Sugar Adjust based on fruit sweetness.
  • 1/2 cup Boiling water Helps activate the cornstarch.
  • 3 tablespoons Cornstarch Can be replaced with arrowroot.
  • 1 teaspoon Vanilla extract Almond extract is a lovely alternative.
Enchiladas
  • 6 8-inch Flour tortillas Corn tortillas for gluten-free.
Cinnamon Sauce
  • 1/2 cup Butter Substitute with margarine or vegan butter if preferred.
  • 1/2 cup Sugar Adds sweetness to the sauce.
  • 1/2 cup Brown sugar Can be replaced with all white sugar.
  • 1/2 cup Water To thin out the sauce.
  • 1 teaspoon Ground cinnamon Can be topped with cinnamon sugar.

Equipment

  • blender
  • saucepan
  • baking dish

Method
 

Prepare Strawberry Filling
  1. Blend 1 ½ cups of fresh strawberries until smooth. Combine pureed strawberries, 3/4 cup sugar, 1/2 cup boiling water, and 3 tablespoons cornstarch in a saucepan over medium-high heat, stirring until it thickens.
  2. Stir in remaining strawberry halves and 1 teaspoon of vanilla extract, then remove from heat.
Preheat Oven
  1. Preheat your oven to 350°F (175°C) and butter a 9 x 13 inch baking dish.
Assemble Enchiladas
  1. If tortillas are stiff, microwave them in a damp paper towel for about 20 seconds. Spoon 1/4 cup of strawberry filling onto each tortilla and roll them up tightly, seam-side down in the baking dish.
Make Cinnamon Sauce
  1. In a saucepan, combine 1/2 cup butter, 1/2 cup white sugar, 1/2 cup brown sugar, and 1/2 cup water. Heat until boiling and simmer for 3 minutes before removing from heat.
Bake
  1. Pour cinnamon sauce over the enchiladas and sprinkle with 1 teaspoon of ground cinnamon. Let sit for 45 minutes, then bake uncovered for 20 minutes.
Serve
  1. Let the enchiladas cool slightly before serving warm with ice cream or whipped cream.

Nutrition

Serving: 1enchiladaCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

These enchiladas are best enjoyed fresh, yet can be stored in the fridge for 2-3 days and frozen for up to 2 months.

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