Recipe For Cherry Cheesecake Dessert Enchiladas


This month marks a year that I have lived in Arizona (not counting the four that I lived here when I was a teenager). It’s really interesting how different my perspective is as an adult versus what I thought of this state when I was fifteen. Instead of moaning about how barren, dry and hot it is, I have noticed the friendliness of the people, the down-home-ed-ness (another original word I am adding to the dictionary of Anna Johnson), and of course, the cuisine. I ventured into one of the neighborhood Carnecerias (meat markets) this weekend with my Spanish speaking brother. It was a tiny little place filled to the brim with goodies. We ended up leaving with some milanesa style beef and a fresh pineapple. What I am interesting in trying, though, is nopales (cactus!).

So it stands to reason that I have incorporated Southwestern cuisine into my menu. I even think about it when it comes to cheesecake! Look at these sweet treats, filled with cream cheese and cherry pie filling, they are more like a crepe than an enchilada, but because of the tortillas, they get filed under enchilada…or even burrito.

1. Info for Cherry Cheesecake Dessert Enchiladas

  • Cook Time: 40 mins
  • Total Time: 1 hr 10 min
  • Servings: 8
  • Calories: 230 kcal

2. Ingredients for Cherry Cheesecake Dessert Enchiladas

  • 10 8inch flour tortillas
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 8 ounce cream cheese
  • 1 can cherry pie filling
  • 1 tsp cinnamon

3. Directions:

  1. Bring butter, water, and sugar to a boil in a saucepan.
  2. Remove from heat and stir in vanilla.
  3. Put aside.
  4. Spread a little less than a tablespoon of cream cheese on each tortilla.
  5. Divide the pie filling between the tortillas and spoon down the center of each.
  6. Roll them up like a jelly roll.
  7. Place them in a a prepared 9 X 13 pan.
  8. Pour the sugar-water mixture evenly over the tortillas.
  9. Mix the remaining cinnamon and sugar and sprinkle liberally over the tortillas.
  10. Bake, covered at 350 degrees for 20 minutes, then uncover and bake 10 more minutes or until bubbly.

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