Reviewed: Mar. 12, 2006

I made these for a late breakfast today, and used a lite cherry pie filling to cut down on cals. I was pleased that the tortillas didn't get soggy. We enjoyed them, but if I were to make them again I would add a little almond extract to the cherries. Thanks.

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 9, 2006

I guess I'll start out with how impressed I was that it didn't taste like tortilla shell, but pie crust! The problem was that it tasted like very soggy pie crust. My husband and I are not really big fans of that. I know my dad would love this recipe though! I probably will not make again, but I will share it with him.

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Jaime Salo

Cooking Level: Intermediate

Living In: New York Mills, Minnesota, USA

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Reviewed: Mar. 5, 2006

This recipe was soooo delicious!

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CYNDIABA

Cooking Level: Beginning

Home Town: Wylie, Texas, USA

Living In: New York, New York, USA

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Reviewed: Feb. 17, 2006

Made this exactly as written for Valentine's Day dessert. Was pleasantly surprised when it turned out well and my guests really liked it. (I was afraid it would be too "gooky-sweet"). One thing tho - use an 8"X8" pan, not 13 X 9!

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SHOGIRL

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Feb. 2, 2006

My family really enjoyed this easy dessert. I made 1/2 batch of cherry, but I am looking forward to trying other flavors.

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Mary Van

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Reviewed: Jan. 24, 2006

Easy and delicious...obviously, any flavor of pie filling can be used...a great chaffing dish recipe with a bit of grand marnier....thank you

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Deka

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Reviewed: Jan. 13, 2006

My husband liked this, but the bottom half of the tortillas were too soggy (therefore doughy) for my taste.

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AngelaLG

Home Town: Peoria, Illinois, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 8, 2006

This is a great way to eat cherry pie for breakfast! It was fast and easy.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jan. 6, 2006

Absolutely the best!! I made this for Christmas breakfast. I made two batches using 5" taco shells. I made 10 with Cherry Pie Filling and 10 with Apple Pie Filling. They were wonderful and all gone very quickly. No leftovers :(. This is definitly a keeper!!

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Myra

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Reviewed: Dec. 29, 2005

Talk about easy!...even for a newbie cook like myself! We had a Christmas banquet that we were supposed to provide a "finger food" for, and fortunately I found these. They were such a hit at the Christmas party, that I made a batch of cherry and a batch of peach for our family Christmas dinner, minus the almonds. These are an excellent, quick dessert that will leave an impression on your tasters! Add a dollop of ice cream to make it just right!

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Steve's Kitchen

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Reviewed: Dec. 20, 2005

These were VERY good. I also added the almonds on top. Not very good left over, so if you don't think they will all get eaten, only make 1/2 a batch. I also used sugar free pie filling (lots of diabetics in my family) and they were still sweet. A huge hit at our family christmas get-together!

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Christy W

Cooking Level: Intermediate

Home Town: Beaman, Iowa, USA

Living In: La Porte City, Iowa, USA

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Reviewed: Dec. 20, 2005

I made this for a luncheon at work, and it was really a hit! I made two batches; one with apple and one with cherry. Before baking, I cut each enchilada into three pieces and it was just right. I only got to taste the cherry as the apple disappeared first, but I thought it was excellant.

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