I’m not exactly sure how I came across this recipe, or if it was even something of my own. I make these and serve them with a spoon of homemade vanilla ice cream and a sprig of mint. With or without the ice cream they are a tasty treat.
1/2 cup water
1/2 cup butter
1/2 cup white sugar
5 (10-inch) flour tortillas
1 (21-ounce) can cherry pie filling (or homemade)
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 tablespoon sliced almonds
1. Grease a 9 × 13 inch baking dish. Combine the water, butter, and 1/2 cup of sugar in a small saucepan and bring to a boil.
2. 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.
3. Pour the hot liquid over the “enchiladas,” making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
4. Preheat the oven to 375 degrees F (190 degrees C).
5. Combine two tablespoons sugar, cinnamon, and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
6. Bake for thirty-five to forty minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.