Cherry Enchiladas

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Most Helpful Positive Review

Jun 17, 2010

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.

—hisdrinkoffering

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Most Helpful Critical Review

Aug 26, 2009

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.

—ALZ

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92 Ratings

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Dec 08, 2005

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

—C. Gray

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Jul 04, 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.

—MADPAD

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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!

—SEAHAG8

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Jan 06, 2007

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

—LESLEYfromWI

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May 06, 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.

—COLEE3

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Mar 31, 2008

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.

—Mary Elizabeth

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Nutrition

Calories
622 kcal
31%

Carbohydrates
94.7 g
31%

Cholesterol
49 mg
16%

Fat
24.5 g
38%

Fiber
3.1 g
13%

Protein
6.7 g
13%

Sodium
597 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cherry Enchiladas

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 622
** Calories from Fat: 221

% Daily Value *
** Total Fat 24.5g 38 %
** Saturated Fat 13.1g 65 %
** Cholesterol 49mg 16 %
** Sodium 597mg 24 %
** Potassium 248mg 7 %
** Total Carbohydrates 94.7g 31 %
** Dietary Fiber 3.1g 13 %
** Protein 6.7g 13 %
** Sugars 26.4g
** Vitamin A 16 %
** Vitamin C 7 %
** Calcium 14 %
** Iron 26 %
** Thiamin 40 %
** Niacin 31 %
** Vitamin B6 5 %
** Magnesium 10 %
** Folate 44 %

* 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.