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Sweet fruit enchiladas

Sweet fruit enchiladas

8 (8-inch) flour tortillas

1 (8-ounce) bar cream cheese

1/4 cup sour cream

1 teaspoon vanilla extract or

lemon juice or 1 tablespoon

dark rum

1/2 cup confectioners sugar

1/2 cup pureed plus 1 1/2 cups

sliced fruit (peaches, berries,

etc.)

2 tablespoons butter

1/2 cup water or orange juice

1/2 cup granulated or brown sugar

1/8 teaspoon salt

1 teaspoon cinnamon

Toasted pecans and/or whipped

cream (optional)

Makes 8 servings.

Beat the cream cheese, sour cream, vanilla and confectioners' sugar until fluffy. Set aside.

Heat the butter, water, granulated sugar, salt and cinnamon in a heavy saucepan just to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in pureed fruit.

Butter a 9-by-13-inch baking dish. Spoon 1/8 of the cream cheese mixture in the center of each tortilla. Top with 1/8 the sliced fruit. Fold envelope-style and place seam-side down in baking dish. Pour fruit syrup over all. Refrigerate at least 1 hour.

Heat oven to 325 degrees. Bake enchiladas 10 minutes; let stand 10 minutes. Garnish with nuts and whipped cream if desired.

Nutritional information per serving (without ice cream): 397 calories (40 percent from fat), 18 g fat, (10 g saturated, 6 g monounsaturated), 42 mg cholesterol, 7 g protein, 53 g carbohydrates, 3 g fiber, 388 mg sodium.

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