Fruit Enchiladas
Sweet fruit enchiladas feature warm cinnamon and gooey filling, perfect for a cozy dessert or brunch treat that appeals to all ages and tastes.
Ingredients
Instructions
- Spoon fruit filling evenly down the center of each tortilla; sprinkle evenly with cinnamon.
- Roll up each tortilla and place seam side down in a lightly greased 2-quart baking dish.
- Bring butter and the sugar, brown sugar, and water to a boil in a medium saucepan.
- Reduce heat and simmer, stirring constantly, for 3 minutes.
- Pour the butter mixture over the enchiladas.
- Let stand for 30 minutes.
- Bake at 350°F (175°C) for 20 minutes.
Tips & Substitutions
For a twist, you can substitute the apple pie filling with other fruits like cherry or peach. If you prefer a healthier option, consider using whole wheat tortillas. When rolling the tortillas, ensure they are warm to prevent tearing. For an extra flavor boost, add a dash of vanilla extract to the butter mixture. This recipe is a delightful addition to any Mexican recipes collection.
Serving Suggestions
Serve the fruit enchiladas warm, topped with a scoop of vanilla ice cream or whipped cream for a delicious dessert. You can also drizzle with caramel sauce for added sweetness. They pair beautifully with Hojalda (Fried Bread) for a fun and festive meal. This dish can be a great ending to any Mexican-themed gathering.
Storage & Reheating
Leftover fruit enchiladas can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave them, but the oven will keep the tortillas from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Enchiladas contains roughly 1023 calories, with 17g protein, 137g carbohydrates, and 46g fat. It is an excellent source of vitamin C (61% of the Daily Value), dietary fiber (43% of the Daily Value), and iron (35% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 806mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas and arrange them in the baking dish a few hours in advance. Just cover them with plastic wrap and refrigerate until you're ready to bake. Note that the baking time may need to be adjusted slightly if they are cold from the fridge.
What can I serve with fruit enchiladas?
Fruit enchiladas are versatile and can be served with a variety of sides. They complement well with a fresh fruit salad or a scoop of yogurt. For a more festive touch, consider pairing them with a side of Nachos With Beans And Cheese for a complete meal experience.
Can I freeze leftover fruit enchiladas?
Yes, you can freeze leftover fruit enchiladas. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can be stored in the freezer for up to two months. To reheat, thaw in the refrigerator overnight and then bake until warm.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).