[h=4]Have a house warming this weekend and going to try this recipe with cherry filling.
Ingredients[/h]
- 2 cups sugar
- 1-1/2 cups water
- 1 cup butter, cubed
- 2 tablespoons lemon juice
- 1 can (21 ounces) cherry, apple or blueberry pie filling
- 16 flour tortillas (6 inches)
- 1 cup chopped pecans
- 1 teaspoon ground cinnamon
- Vanilla ice cream
<section class="span9 offset1" itemprop="recipeInstructions">[h=4]Directions[/h]<dl class="numbered-list"><dt>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. </dt><dt> 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. </dt><dt> 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. Yield: 16 servings. </dt></dl> Originally published as Saucy Cherry Enchiladas in Country April/May 2005, p51
<input name="OriginalSource" id="OriginalSource" type="hidden" value="Country">
</section>[h=4][/h]