Reviewed: Jul. 25, 2007

Delicous. Made them for a brunch. Everyone enjoyed them and asked for the recipe. Thank you.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 30, 2007

This is very good. I made apple pie ones as well and all of it disappeared.

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DOUBLETROUBLEXX3

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 27, 2007

Made an excellent dessert for my mexican dinner. Definitely best served with vanilla ice cream.

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Karen

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2007

Absolutely fantastic. My duaughter in law who can't cook said even she could make this. Everyone loved it with vanilla ice cream.

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JULIEBARNEY

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

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Reviewed: Mar. 19, 2007

I used a bag of frozen mixed berries, added to the cherry pie filling, then topped them with vanilla yogart right before serving. Every one liked it.

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Traci

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Russellville, Missouri, USA

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Reviewed: Feb. 15, 2007

One word - Yum! I have been wanting to try this receipe for a long time, and finally made it last night for a Valentines Day dessert for my husband - big hit! I put it in the fridge for about 8 hours before baking. I didn't find it to be soggy at all, as some other reveiwers noted. Didn't change a thing. Served with vanilla ice cream. Perfection!

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Nicole M.

Cooking Level: Intermediate

Home Town: Kanab, Utah, USA

Living In: Clovis, California, USA

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Reviewed: Jan. 6, 2007

It'd be five stars, but I sort of messed it up. I'll be making them again, however. My kids loved them even though mine were less than perfect.

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MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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Reviewed: Nov. 17, 2006

This was so easy and so tasty. It tastes wonderful with vanilla ice cream! I made it with apple filling and soaked for about 7 hours. I agree with the other reviewers who said the bottom was like soggy pie crust (I'd give it 5 stars if it weren't for this). Is that the way it is supposed to be? I'm not sure if I'm doing something wrong, but I followed the recipe exactly. I'm making a batch right now with the cherry filling. :)

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CHERYLMARI

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: Oct. 11, 2006

Delicious!!! I thought it had a bit too much butter....but other than that..YUM!

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Sep. 24, 2006

This was very good. I was a little skeptical about the tortillas, but they are delicious. Warm with vanilla ice cream is the best! Thanks for the great, easy recipe!

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nan

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Sep. 11, 2006

This is a wonderful recipe. Nothing needs to be changed!!I made a double batch for a family gathering and they all disappeared but not before rave reviews. I wasn't too certain how they would turn out after seeing them right before baking and without the cinnamon/sugar and nuts applied. No need to worry!! The aroma while they are baking is equally as nice. These will definitely be made again and again in our home.

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M.A.H.

Cooking Level: Expert

Home Town: Chesaning, Michigan, USA

Living In: Owosso, Michigan, USA

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Reviewed: Sep. 3, 2006

i found this to be a very subtle and comforting dessert, whith lots of variations you could do. There are many other flavors I have tried, but I am a cherry lover, therefore it is my favorite.

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Niki

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Reviewed: Jul. 26, 2006

Simple recipe, easy to make. Tasted pretty good.

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C_WHITES_

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Reviewed: Jul. 24, 2006

This recipe is awesome! I found that if you don't coat the entire enchilada with the sugar mixture, they do tend to be soggy and chewy. Definitely have to soak them for a long time. I soaked the enchiladas for two days because life gets in the way. Thanks for sharing this recipe!

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SEAHAG8

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Reviewed: Jul. 4, 2006

This recipe is awesome!!! Totally better than cherry cobbler or a traditional cherry pie. I doubled the cinnamon sugar mixture and baked for 40 minutes. The tortillas were brown and crispy. When I took it out of the oven I poured a thin cream cheese icing glaze on top. We devoured it. I will definitely make again. I can hardly wait to try it with different fruit fillings.

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MADPAD

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Reviewed: Jun. 25, 2006

I had made Shrimp and Crab Enchiladas the other night and had leftover flour tortillas. I was trying to figure out what to do with them when I came across this recipe. I did not have cherry filling but I had apple. I refrigerated for about 6 hours as I made them in the afternoon and wanted them for dessert. These were wonderful. My kids and husband raved and they could not be easier to put together. I did leave out the nuts because my kids don't like but kept everything else as written. This is such a versatile recipe that any pie filling can be used and the taste will be great. Thanks

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LESLEYfromWI

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Reviewed: May 6, 2006

Once I saw the recipe I just had to make it and they are easy to make. The only thing that I changed was that instead of cinnamon, I used All-Spice with the sugar/almond topping. I also sprinkled a little in with the cherries before rolling the tortilla. All-Spice gives it a more flavorable topping with the cinnamon, clove and nutmeg combined.

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COLEE3

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Reviewed: Apr. 4, 2006

This was an excellent recipe that I made only two changes. After reading all the reviews first I did not soak overnight but for 2 hours then sprinkled sugar over it before baking. The other change was I used 1/2 cup of Parkay Buttery Spray (fat, calorie & colesterol free) instead of butter.

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Robin Gail

Cooking Level: Expert

Living In: Vidor, Texas, USA

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Reviewed: Mar. 28, 2006

This was a easy, yummy recipe. I only let it sit in the fridge for about 7 hours and they still came out great. Served warm with vanilla ice cream! Yum! Thanks for the recipe.

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GENEVA18

Cooking Level: Expert

Home Town: Levelland, Texas, USA

Living In: Hemet, California, USA

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Reviewed: Mar. 24, 2006

I made this using Apple Pie filling and cut the tortillas in thirds as someone else suggested. It is a great recipe and sure could be used for brunch. I will be making this again using different pie fillings to find our favorite!

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