Make your own all-purpose “everything” seasoning to save some cash. It complements a variety of foods, including bagels, scrambled eggs, heated popcorn, chaffles, mac and cheese, Bloody Marys, cheese balls, bread, and buns.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- ½ cup water
- ½ cup butter
- ½ cup white sugar
- 5 (10 inch) flour tortillas
- 1 (21 ounce) can cherry pie filling
- 2 tablespoons white sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon crushed sliced almonds
Instructions
- 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. 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.
- 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.
- 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.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 95 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 13 g |
| Sodium | 597 mg |
| Sugars | 26 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
It was an easy recipe. I did not care for it too much. It was VERY sweet. I actually did not eat the remaining enchiladas. Thank you for the recipe.
Very easy and very tasty. Served to company and they asked for recipe. Will be trying it with other pie filling.
I made these today and oh my gosh, they smell so good while baking. Cut the recipe in half, because it’s just me. Refrigerated them for about 4 hours and they turned out perfect. I’d probably use less butter the next time, but they are very, very good.
The idea and basics are sound. I read the reviews. Do not use so much water unless you want soft tortillas. Half maybe. Maybe less. Lots of cinnamon sugar and yes, add the almond extract!! Almond and cherry are excellent together.
Yummy and so easy! Used blueberry pie filling and husband lived them
I made this and I gotta say, I was NOT impressed. Initially I was going to make 10, Glad I decided to only do 5. After reading others review, I left mine “soaking” for 5 hours. It WAS soggy and not much flavor. I won’t waste my time or ingredients on this again. No stars because it was a flop to me. Oh, it won’t let me not leave a star, what a pity. So, I’ll add it’s not worth 1/2 of a star, let alone 1 full one. But, I HAVE to give it one. SMH
Took the advice of several people to add cream cheese and powdered sugar. That was a great idea. Sadly, the rest of it just didn’t go as well as we’d hoped. The tortilla shells got rather leathery. A sharp knife was needed. Frankly, I’d just try the recipe as a filler for a cherry pie crust.
2.27.19 … https://www.allrecipes.com/recipe/93285/cherry-enchiladas/ … Three for ease; four for taste – or is it the other way around?! ;D As manyyy reviewers have said, this recipe is good, but really needs adjustments if only for the enchiladas fitting in the dish well. One can of pie filling didn’t seem enough for five large tortillas. I supplemented with some homemade blueberry pie filling. Cherries & blues are a good combo! I added the 1t almond extract as suggested. I reduced the sugar in the syrup to 1/3c sugar & butter to 2T. Heyyy, no faces. ;D ‘Made the cinnamon sugar as listed, but only used half. I’m thinking even less sugar in the sauce or cinnamon sugar would be fine. It borders on too much. Also, yeah, I admit it, I used smaller tortillas, As for the refrig overnight issue, I refriged over-day, which worked out to be 9-10hrs. Since I thickened the sauce, that probably helped not get doughy; but also, the middle or a bit below middle rack will help that. Instead of shortening, I used 2T melted butter in the dish. That’s okay, right? 🙂 Thanks, Brigantine!
Yes, I added cream cheese glaze on top after and they were really good thanks for this recipe I’m going to try next time with a different filling.
This was a fabulous dessert with a little vanilla ice cream. I added a 1/2 teaspoon of almond extract to the butter mixture as some had suggested. Also drained off liquid the last 10-15 minutes of cooking. I think next time I will use the smaller shells and a bigger pan to help the butter mixture evaporate more and because the servings were huge! I definitely will make this again and again!
That was a huge sloppy mess. Completely unservable to other people. As much as I hate frying stuff a similar recipe without butter and extra sugar that is fried in vegetable oil in a skillet was 1 million times better. And not an utter waste of ingredients.
I really liked it, but because I made some slight changes, rate it a 4. I did what others did and added cream cheese in the fruit mixture. I also added cinnamon in the original sauce, as well as sprinkled it on top right before baking. I did not put almonds on due to allergies. I’ve made it with the larger tortilla and a smaller size. I like the smaller size tortilla better. Easier to fit in the baking square, as well as better size proportions. It is really yummy with some whipped cream at the end. Made them as a new dessert for Christmas dinner, with my in-laws. It was a hit! (Thank you for those brownie points with my MIL!) Also took them to work. Everyone loves them.
I did not put it in the refrigerator overnight. I waited 5 hours and then baked it. I thought it was ok. It didn’t wow me.
This is a tasty fast dessert . Everyone enjoyed it and I will make it again.Like it warm with ice cream.
Tried this after having high expectations. The bottoms were soggy and the enchiladas were so chewy that it was hard to eat. Will try one more time with apple filling since there were so many good reviews. It could be just how I made them?
For ease of preparation versus taste, these are a solid 4.5 stars.
No issues with sogginess as many reviewers complained. Perhaps because it was good enough to eat before it had a chance to sit around getting soggy. Perhaps because I didn’t leave it in the fridge overnight, but only for several hours. Either way, it turned out quite well. Next time I shall use the other reviewers’ suggestions of adding cream cheese.
No issues with sogginess as many reviewers complained. Perhaps because it was good enough to eat before it had a chance to sit around getting soggy. Perhaps because I didn’t leave it in the fridge overnight, but only for several hours. Either way, it turned out quite well. Next time I shall use the other reviewers’ suggestions of adding cream cheese.
The tortillas were soggy. I followed the directions. I used less light butter but everything else was the same.
Amazing I’m going to try all different kinds
I had half a can of cherry pie filling and some taco tortillas leftover, so I was thrilled to find this recipe. Of course I halved it, and that was still way too much liquid. I poured it out several minutes before it finished baking, but the tortillas were still soggy. Maybe I’ll try it again with regular flour tortillas.