Sweet fruit enchiladas
8 (8-inch) flour tortillas
1 (8-ounce) bar cream cheese
1/4 cup sour cream
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1 teaspoon vanilla extract or
lemon juice or 1 tablespoon
1/2 cup confectioners sugar
1/2 cup pureed plus 1 1/2 cups
sliced fruit (peaches, berries,
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
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.