APPLE ENCHILADAS
A kid-friendly dish to make, and it looks and tastes good. I have even fed it to my kids for breakfast.
Provided by Miss Annie
Categories Dessert
Time 50m
Yield 6 Enchiladas
Number Of Ingredients 7
Steps:
- Spoon fruit filling evenly down centers of tortillas.
- Sprinkle with cinnamon.
- Roll up, and place, seam side down, in a lightly greased baking dish.
- Bring butter and next 3 ingredients to a boil.
- Reduce heat, and simmer, stirring constantly, 3 minutes.
- Pour over enchiladas: let stand 30 minutes.
- Bake at 350 for 20 minutes.
APPLE ENCHILADA DESSERT
Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired.
Provided by ReDonna
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
- Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
- Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
- Makes 6 large tortillas; may be cut in half to serve 12.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 88.3 g, Fat 13.5 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 399.7 mg, Sugar 34.6 g
SAUCY CHERRY ENCHILADAS
Enchiladas for dessert? When they're filled with fruit and covered with a sweet syrup, why not? Apple or blueberry pie filling is good inside the tortillas too.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the sugar, water, butter and lemon juice to a boil over medium heat. Reduce heat; simmer, uncovered, for 30 minutes or until mixture has the consistency of syrup. Remove from the heat; set aside., Spoon about 3 tablespoons of pie filling off-center on each tortilla; fold sides and ends over filling and roll up. Place in a greased 13-in. x 9-in. baking dish. Pour sugar syrup over tortillas; let stand at room temperature for 30 minutes., Bake, uncovered, at 350° for 30 minutes. Sprinkle with pecans and cinnamon. Bake 15 minutes longer or until golden brown and sauce bubbles around the edges. Serve warm with ice cream.
Nutrition Facts : Calories 382 calories, Fat 20g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 347mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
EASY BEEF ENCHILADAS
With just one pound of ground beef and 20 minutes of prep time, you can have a pleases-all-customers dinner for five on the table in less than an hour with this easy enchilada recipe. Transform five simple ingredients into this cheesy, hearty meal, with a little help from Betty.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
- In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
- Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
- Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 470, Carbohydrate 33 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 27 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1410 mg, Sugar 0 g, TransFat 2 g
JACKFRUIT ENCHILADAS
Authentic jackfruit enchiladas with a vegan flair. Garnish with avocado slices and chopped cilantro.
Provided by My soul cleaveth unto the dust
Categories Enchiladas
Time 1h40m
Yield 6
Number Of Ingredients 28
Steps:
- Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.
- Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.
- Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.
- Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.
- Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.
- Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, brush tortillas with more peanut oil and fry in a skillet.
- Stuff each tortilla with filling and roll up. Place in a 9x13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.
- Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 73.9 g, Fat 11 g, Fiber 8.7 g, Protein 10.5 g, SaturatedFat 1.5 g, Sodium 427.8 mg, Sugar 7.3 g
LONE STAR FRUIT ROUND-UP ENCHILADAS
Provided by Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Grill pineapple and halved jalapeno over heat until nice marks appear on pineapple and jalapeno is tender. Place pineapple, raspberries and 1/4 of the jalapeno in a blender and puree until smooth.
- Brush tortilla with melted butter and sprinkle with sugar-cinnamon mixture. Place slices of brie on tortilla. Combine fruit mixture and put on top of brie. Roll into enchilada. Use toothpicks if necessary and grill over low heat until cheese is melted.
- Place enchilada on plate, drizzle fruit sauce over enchilada, top with dollop of whipped cream and garnish wi
FRUIT ENCHILADAS
Steps:
- Mix the pie filling and seasoning as if you were making a regular apple pie. Cut the apples in bite size pieces.
- Place tortillas on flat surface and place about 1 to 1 1/2 Tbsp. of pie mixture in center of tortilla. Fold sides toward center and gently role from top to bottom. Place on cookie sheet with open side on bottom. Gently brush melted butter on fruit enchiladas. Sprinkle with cinnamon and sugar.
- Bake in 350 degrees F oven for about 15 minutes or until golden brown. Serve plain like fried pies or with whipped cream or ice cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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5/5 (1)Category BreakfastCuisine AmericanEstimated Reading Time 4 mins
- 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.
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