Cherry Enchiladas

Cherry Enchiladas

Brigantine 0

"Cherry Pie like you've never had it before! Cherry pie filling wrapped in flour tortillas, soaked overnight in a sweet liquid, then baked. I used to work at a bed and breakfast, and we would make this sometimes for catered luncheons. I added my own touch with the almonds."
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9 h servings 622 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 94.7g
  • 31%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
  2. Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
  3. Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.


  1. 100 Ratings

Most helpful positive review

I must say this was exceptional. I took another reviewer's advice and am so glad I did. I spread a mixture of 8 oz cream cheese and 1/3 c powdered sugar, whipped together, on each tortilla, then...

Most helpful critical review

There are too many people with too many modifications for this to be a 4.5 star recipe. But it has great potential, and that's what people seem to like. Leaving the recipe to soak in hot sugar...

I must say this was exceptional. I took another reviewer's advice and am so glad I did. I spread a mixture of 8 oz cream cheese and 1/3 c powdered sugar, whipped together, on each tortilla, then...

I made this recipe using apple pie filling instead of the cherry. It was quite yummy!

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. ...

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 th...

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 fi...

Made these for a friend for his birthday - he likes cherry pie. This was a great recipe to use for 10 people, 6 of them kids! It was way easier than making pie. As past reviews have said they...

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 sprinkl...

I've made this twice now and each it gets good reviews. I do make a few changes though: (1) double the pie filling, (2) add 1 tsp. of almond extract to the syrup, (3) add 1 tsp. almond extract t...

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