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Strawberry Pie Enchiladas

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert, enchiladas, strawberry
Cuisine: American, Mexican
Keyword: Easy Breakfast, enchilada, strawberry
Servings: 6

Equipment

  • 9 x 13 baking dish

Ingredients

  • 1 (21 ounce) can strawberry pie filling or filling recipe below
  • 8 8 inch flour tortillas
  • 1 tsp  ground cinnamon
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup water

Strawberry Pie Filling

  • 1 pound strawberries  tops removed, divided
  • 3/4 cup sugar
  • 1/2 cup boiling water
  • 3 tbsp cornstarch
  • 1 teaspoon vanilla extract

Instructions

  • Homemade Strawberry Pie Filling
  • Place 1 ½ cups of the berries into the bowl of a food processor or blender and puree. Add the sugar, boiling water, and cornstarch and blend until smooth.
  • Pour the mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Once the mixture starts to boil, continue to boil for 3 minutes, stirring constantly.
  • The mixture will be very thick and should become less cloudy and more jam-like as it cooks. After 3 minutes, remove from the heat, and stir in the vanilla.
  • Halve or quarter the remaining berries. Stir sliced strawberries into the strawberry sauce.
  • Preheat oven to 350°F. Butter a 9 x 13 inch baking dish.
  • Soften the tortillas in the microwave if needed to make them easier to roll.
  • Spoon about one heaping 1/4 cup of filling slightly off the center of each tortilla. Roll tortillas up and place seam side down in a greased baking dish.
  • In a medium saucepan bring butter, white sugar, brown sugar and water/strawberry syrup to a boil. Reduce heat and simmer for 3 minutes, stirring constantly.
  • Pour sauce over enchiladas, sprinkle with extra cinnamon on top if desired and let stand 45 minutes. Bake in preheated oven 20 minutes, or until golden.
  • Serve warm with vanilla ice cream, or whipped cream and top with desired amount of strawberry syrup.

Notes

The Strawberry filling will separate when refrigerated. Reheat everything back up in a saucepan until smooth again.