Fresh Fruit Enchiladas

Name: Fresh Fruit Enchiladas
Yield: 6 enchiladas
Ingredients: 6 to rtillas [I used 4-inch ones]; fresh fruit of your choice; 2 cups milk [I used vanilla almond milk for more vanilla flavor]; 1 tablespoon vanilla extract; 1 tablespoon butter; 1 tablespoon flour; 1/2 teaspoon cinnamon; 2 tablespoons sugar

User Reviews

5.0

6 reviews

Excellent

Servings
6 enchiladas
Course
Breakfast
Cuisine
American

Fresh Fruit Enchiladas

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

6 to rtillas [I used 4-inch ones]
fresh fruit of your choice, chopped, to amount to about 1-2 cups, depending on tortilla size: I used peaches, strawberries, blueberries, raspberries and cherries.
2 cups milk [I used vanilla almond milk for more vanilla flavor]
1 tablespoon vanilla extract
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon cinnamon
2 tablespoons sugar, + more/less depending on taste

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Instructions

Preheat oven to 350 degrees F.
Begin by preparing the cinnamon-vanilla sauce: in a saucepan melt butter over medium heat. Whisk in flour to create a roux just as you would with a béchamel/cheese sauce, then add in milk, whisking continuously. Add in vanilla, cinnamon and sugar while stirring. Let the mixture come to a light boil (even just bubbles on the edges are fine) and continue to stir while mixture thickens – about 4-5 minutes. Turn down to low and stir. You want it to lightly coat the back of a spoon, but not be too thick. You can also taste test here and see if you’d like to add any additional cinnamon, sugar or flavoring.
Place about 2 tablespoons (if you’re using small tortillas) or 1/3 cup (if you’re using large tortillas) chopped fruit in the center of the tortilla and roll. Spray a baking dish with non-stick spray, ladle a 1/2 cup of your vanilla sauce on the bottom of the dish, then lay your enchiladas seam-side down. When all are rolled cover with more vanilla sauce – the amount it up to you, but I suggest keeping a bit on hand to add on top when they come out of the oven. Bake for 15-18 minutes, or until fruit in the middle begins to burst and soften. Serve immediately with extra sauce for the top.