Dessert Enchiladas Recipes

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
• Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

APPLE PIE ENCHILADAS

Steps:

• 1. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.
• 2. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
• 3. Pour sauce over enchiladas and let stand 45 minutes .. Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough.
• 4. Bake in preheated oven at 350 degrees F for 30 minutes, or until golden Enjoy!!

DESSERT ENCHILADAS

Steps:

• 1. Butter a 9x13 inch casserole dish. Seperate your tortillas.
• 2. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon and any additional seasoning; roll up, tucking in edges; and place seam side down in prepared dish.
• 3. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and sprite. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Stir in flavoring of choice or omit if desired. Pour sauce over enchiladas and let stand 45 minutes.
• 4. Bake in preheated 350 degree oven 20 minutes, or until golden. Serve with vanilla ice cream, whipped cream or a bourbon butter sauce.
• 5. Note* On the pie fillings, lucky leaf is what I have access to, the premium seems to have a lot more fruit but they are not always available so, I will add about 1/2 can of additional fruit such as peach slices. I also dice all the fruits so they are easier to fold and cut.
• 6. As for seasonings and flavorings, you can certainly individualize these, when I do berries I usually only put in a bit of nutmeg and use almond flavorings. For Apple, I like to use cinnamon and a bit of ginger and nutmeg, then I add a wee bit of maple. Peach I use cinnamon and cloves an a bit of vanilla. Cherry, I completely omit spices and sprinkle the top with a coarse sugar and add almond flavoring to the sauce. If you do not have what you like then make what you like, I have made mango and sweet potato.

DESSERT ENCHILADAS

Steps:

• Spoon pie filling evenly down the center of each tortilla. Sprinkle lightly with ground cinnamon. Roll up and place seam side down in a greased baking dish. In a medium saucepan, combine the butter, sugar, brown sugar and water. Bring to a boil; reduce heat and simmer for 3-5 minutes or until syrupy. Pour over enchiladas in baking dish and let stand for 20-30 minutes. Bake at 350 degrees F for 20 minutes or until golden brown. Serve warm with vanilla ice cream or whipped cream.

SAUCY CHERRY ENCHILADAS

Steps:

• In a large saucepan, bring the sugar, water, butter and lemon juice to a boil over medium heat. Reduce heat; simmer, uncovered, for 30 minutes or until mixture has the consistency of syrup. Remove from the heat; set aside., Spoon about 3 tablespoons of pie filling off-center on each tortilla; fold sides and ends over filling and roll up. Place in a greased 13-in. x 9-in. baking dish. Pour sugar syrup over tortillas; let stand at room temperature for 30 minutes., Bake, uncovered, at 350° for 30 minutes. Sprinkle with pecans and cinnamon. Bake 15 minutes longer or until golden brown and sauce bubbles around the edges. Serve warm with ice cream.

APPLE-CINNAMON DESSERT ENCHILADAS

Steps:

• Butter a 2-quart baking dish (I use an 11 x 7-inch baking dish).
• Divide and spoon the pie filling down the center of each tortilla, then sprinkle with raisins (if using).
• Sprinkle the cinnamon lightly over the filling and raisins.
• Roll up tortillas and place seam side down in the baking dish.
• In a saucepan bring butter, white sugar, brown sugar, water and whipping cream to a boil; reduce heat and simmer, stirring constantly for about 3-4 minutes; pour over the enchiladas in the dish.
• Let stand at room temperature for 30 minutes before baking.
• Set oven to 350 degrees F.
• Bake for about 20 minutes.
• Serve warm with vanilla ice cream.

KETO ENCHILADAS

Steps:

• Preheat the oven to 180C/350F. Grease a large baking tray and set aside.
• Place all your enchilada sauce ingredients into a high speed blender. Blend well, until smooth. Pour into a bowl and set aside.
• Place large pot or saucepan over medium heat. Add the oil and once hot, add the diced onions and peppers and cook for 2-3 minutes, until the onions are golden. Add the diced chicken and taco seasoning and mix well. Cook for 8-10 minutes, while stirring regularly, until the chicken is fully cooked.
• Start assembling the enchiladas. Place a single tortilla onto a plate. Spread 1-2 tablespoons of enchilada sauce, or enough to cover the tortilla. Add some of the chicken filling into the center, followed by a few tablespoons of shredded cheese. Fold either together and use a toothpick to hold it in place. Place the filled tortilla into the baking dish. Repeat until all the tortillas are filled.
• Cover the tortillas with any remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 10-12 minutes, or until the cheese has melted. Remove the toothpicks and serve immediately.

EASY APPLE ENCHILADA DESSERT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix apple pie filling, 1 teaspoon cinnamon, and nutmeg in a bowl.
• Beat cream cheese, confectioners' sugar, and 1/4 teaspoon cinnamon in a separate bowl until whipped and smooth. Stir apple pie filling mixture into cream cheese mixture.
• Spoon apple-cream cheese mixture into each tortilla; roll tortilla around filling. Arrange rolled tortillas, seam-side down, in a 9x13-inch baking dish.
• Mix white sugar, brown sugar, water, butter, cornstarch, and vanilla extract in a saucepan; bring to a boil. Reduce heat and simmer, stirring constantly, until sugar is dissolved, about 3 minutes. Spread sauce over rolled tortillas.
• Bake in the preheated oven on the top rack until enchiladas are bubbling, about 50 minutes.

APPLE ENCHILADA DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
• Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
• Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
• Makes 6 large tortillas; may be cut in half to serve 12.