Strawberry Enchiladas

Name: Strawberry Enchiladas
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 6 flour tortillas or 6 sweet milk tortillas; powdered sugar; 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

Submitted by MarieRynr

"I found this recipe recently and thought it was delicious and unusual. Try this at your next Mexican meal, probably not authentic Mexican food, but a real conversation piece anyways."

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Ready In:: 35mins
Ingredients:: 14
Serves:: 6

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

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.
To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan.
Put the raspberries in mesh sieve and push them through with a wooden spoon.
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.
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.
Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed.
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.