Fresh Fruit Enchiladas
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5
4 reviews
Excellent
Fresh Fruit Enchiladas
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 6 to tortillas 4-inch ones
- Fresh fruit chopped, to amount to about 1-2 cups, depending on tortilla size: I used peaches, strawberries, blueberries, raspberries and cherries, 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 + more/less depending on taste
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.
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Overall Rating
5
4 reviews
Excellent
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