"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." — Brigantine
Watch video tips and tricks
5 (10 inch)
1 (21 ounce) can
cherry pie filling
crushed sliced almonds
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 doubled the cherry filliing (2 cans) and doubled the tortilla count to 10. I also added 1 t almond ex. to both the cherries and the syrup. Let sit in fridge for 5 hrs, covered with much more cinnamon/sugar and omitted the almonds. Baked for 40 mins. It was crispy and lovely on the outside and perfect on the inside. Top with real whipped cream.
I had high hopes for this recipe and was shocked at how easy it was. I followed the directions closely and was sure to cover the tops of the enchiladas with the water/sugar mixture, and I refrigerated for two days, but they came out soggy and chewy. The tops were fine, but the bottoms, which sat in water for two days, did not cook well. I will not make these again, but gave it three stars because it was very simple.
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. 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.
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!
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
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.
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 to the pie filling, (4) refrigerate for only about 6 hours. It turns out great and its so easy to put together. i think it would be good with other pie filling/nut combinations. Thanks for posting.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 622
** Calories from Fat: 221
See how to make a deliciously simple cherry-filled pastry.
See how to make a simple cherry cobbler using fresh not canned cherries.
Amazing cherry pie or incredible topping for vanilla ice cream? You be the judge.