Cherry Enchiladas Recipe 445 Food

CHERRY ENCHILADAS RECIPE - (4.4/5)

Steps:

• Grease a 9x13 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.

CHERRY ENCHILADAS

Steps:

• Grease a 9x13 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.

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.

CHERRY ENCHILADAS

Steps:

• With med heat, cook in skillet until sugar is dissolved, 1/2 cup butter, 1 3/4 cups sugar, 1 cup water, 1 tea vanilla.
• Combine pie filling, 1 tea almond extract and 1/2 cup sugar, mix well.
• Dip tortillas in liquid mixture soaking each.
• Fill tortillas with cherry mixture, roll up like an enchilada.
• Place in oblong pan and repeat.
• Pour remaining liquid mixture over rolled and filled tortillas.
• Sprinkle with sugar and cinnamon.
• Bake 350* 45 minutes.
• Serve with Ice Cream.

CHERRY ENCHILADAS

Steps:

• Spoon pie filling off center on each tortilla; roll up. Place seam side down in a greased 8-in. square baking dish; set aside. In a small saucepan bring the sugar, butter and water to a boil over medium heat; pour over enchiladas. , Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Serve immediately.

THE BEST ENCHILADAS

Steps:

• In a large saucepan lightly brown the ground beef with the minced onion and garlic add in salt, pepper, ground cumin, and some jalapeño juice.
• When meat is light brown, drain fat from beef.
• Put meat back on stove and add both cans of diced tomato with green chilies and cilantro simmer until tomatoes are soft.
• At this point you may add some diced jalapeños, or just add more jalapeño juice (i like it hot!) add tomato sauce and enchilada sauce.
• Simmer on med-low heat with saucepan covered.
• While meat is simmering, you can start to cook the tortillas.
• Heat up canola oil in a pan on med-high heat.
• Add one tortilla at a time, sprinkling both sides with chili powder.
• Cook until outer ring is harder and the middle part of the tortilla is a bit softer (as long as the tortilla is no longer brittle) continue until all 30 tortillas are cooked.
• You may want to wipe off the oil after you remove them from the stove.
• Also, if the heat is too high, the chili powder may turn black, but this will not really affect it's taste, so don't worry, just turn down the heat a lil'!
• By the time all the tortillas are done, the meat should be perfect!
• (It should look kinda soupy) in a large square pan scoop a bit of the meat sauce and spread all over (lasagna pan is fine) lay a tortilla down and fill with meat and cheese (try not to get too much sauce with the meat) carefully roll up tortilla and place against the side of the pan.
• Start at the end of the pan and work your way across.
• After you can no longer fit any more rolled up tortillas in the pan, use the remainder of the meat sauce and cheese for the topping heat up oven to 400°F.
• Place in oven for about 20-30 mins or until cheese is melted and light brown and the tortilla edges that stick up from the sauce are a bit hard turn off your oven.
• For those that like onions on top of your enchiladas, you may add them at this time and place pan back into the oven (make sure oven is turned off!) if you have any meat sauce left, you may enjoy it over some home made Mexican rice!
• Tabasco sauce, salsa, and/or sour cream is perfect for the topping.
• Enjoy with some saltines!

EASY CHEESY BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Cook the ground beef in a skillet until brown.
• Add the taco seasoning and water (according to package instructions) and cook until beef is well coated, and sauce is thickened.
• Pour a bit of the enchilada sauce in the bottom of a 9x13in pan and spread evenly.
• Set up an assembly line: Tortillas, refried beans, taco meat, corn, any of the above optional ingredients, and lastly cheese.
• Assemble enchiladas: Smear a line of refried beans from the top of the tortilla to the bottom, then top beans with the remaining assembly line items.
• Fold in the sides of the tortilla to close the enchilada, then place in pan, side by side, until pan is full (pan should hold 6 enchiladas).
• Top each enchilada with enchilada sauce, then cover with cheese, and optional ingredients, if desired.
• Place assembled enciladas into the oven and heat through.
• Repeat process to make the next batch.
• enjoy!
• :-P.

TWISTED A.1. CHERRY CHICKEN ENCHILADAS #A1

Steps:

• Preheat oven to 375 degrees. Liberally coat a 9x13 pan with non-stick spray.
• Place oil in medium saucepan and heat over medium-high heat. Add cherries, 1/2 cup onion, and chili powder to pan with oil. Cook, stirring constantly, until onions have softened and cherries have begun to release their juices, approximately 2-3 minutes. Turn heat down to medium-low. Pour enchilada sauce into pan with cherry mixture, stirring to combine. Cook, stirring constantly, until sauce begins to simmer. Sprinkle chocolate in pan with sauce, stirring until chocolate melts and sauce is uniform. Remove from heat and set aside.
• In a large bowl, stir together shredded chicken and A.1 sauce. Add remaining 1/2 cup onion, salt, pepper, garlic, sour cream, cream cheese, 1 1/2 cup Monterey Jack cheese, and 1/2 cup cheddar cheese to bowl. Stir vigorously until combined.
• Pour 1/4 cup enchilada sauce on bottom of prepared pan to coat. Place several tablespoons chicken mixture in the center of one corn tortilla, rolling around filling and placing in pan, seam-side down. Repeat until all 16 tortillas have been filled and rolled, and pan is full. Pour remaining sauce over enchiladas, covering evenly.
• Sprinkle enchiladas with remaining cheeses. Cover pan tightly with aluminum foil and place in oven for 35-40 minutes. Remove foil and sprinkle tomatoes over enchiladas. Return to oven and bake an additional 10-15 minutes until bubbly. Remove from heat and let sit 10 minutes before serving. Serves 8.