Strawberry Enchiladas

15 ingredients
7 steps

Ingredients

  • 6 flour tortillas or 6 sweet milk tortillas
  • powdered sugar
  • FILLING
  • 8 ounces cream cheese
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
  • strawberry sauce
  • 1 tablespoon butter
  • 1/4 cup fresh orange juice
  • 1/2 - 3/4 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup pureed fresh strawberries
  • 1 (12 ounce) package frozen unsweetened raspberries, thawed
  • 2 cups sliced strawberries

Directions

  1. 1
    To prepare the filling: Combine the cream cheese, sour cream, vanilla and powdered sugar in the bowl of a mixer; beat until fluffy. Set aside.
  2. 2
    To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan.
  3. 3
    Put the raspberries in mesh sieve and push them through with a wooden spoon.
  4. 4
    Be sure to scape off the puree clinging to bottom of the sieve. Add the raspberry puree to the mixture in the saucepan. Simmer for 8 minutes, until thickened to a sauce consistency. Remove from heat. Stir in the sliced strawberries.
  5. 5
    To assemble: Butter a 10 x 13-inch baking dish. Place about 2 rounded tablespoons of the filling down the center of each tortilla. Fold the sides over the filling. Place seam-side down in the baking dish. Assemble no more than 1 hour in advance so the tortillas don't become soggy.
  6. 6
    Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed.
  7. 7
    To serve: Place each enchilada on a dessert plate, pour a generous 1/4 cup of the sauce over each, then dust with powdered sugar.

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