Sweet Strawberry Filled Tortillas

This strawberry pie enchilada recipe transforms ordinary flour tortillas into a decadent dessert that brings together the best of two worlds delicious strawberry pie filling wrapped in warm tortillas and topped with a buttery sweet sauce. I discovered this unique treat at a potluck dinner and have been perfecting it ever since.

I first made these for my daughter's birthday instead of traditional cake. The look on her face when she saw these unique dessert enchiladas coming to the table was priceless. Now they're requested for nearly every special occasion.

Ingredients

• Flour tortillas: 8 inch size creates the perfect portion while holding the filling securely
• Strawberry pie filling: provides sweet fruit flavor without extra work if using canned or creates a fresh bright taste if homemade
• Cinnamon: adds warm spice notes that complement the strawberries beautifully
• Butter: creates a rich caramel like sauce that transforms the outside of the tortillas
• Granulated sugar: gives sweetness and helps caramelize the exterior
• Brown sugar: adds depth and a hint of molasses flavor to the sauce
• Water: thins the sauce to perfect consistency for coating
• Fresh strawberries: when making homemade filling provide vibrant color and natural sweetness
• Cornstarch: thickens homemade filling to perfect consistency
• Vanilla extract: rounds out the flavors with aromatic warmth

How To Make Strawberry Pie Enchiladas

Prepare the filling:

If using homemade filling puree about half your strawberries in a blender until smooth. Combine with sugar cornstarch and boiling water then cook until thickened. Add remaining chopped strawberries and vanilla. If using canned filling simply have it ready to spoon.

Prepare baking dish:

Generously butter a 9×13 baking dish ensuring the entire surface is coated to prevent sticking and add flavor.

Fill and roll tortillas:

Warm tortillas briefly in microwave for about 10 seconds to make them pliable. Place approximately 1/4 cup filling slightly off center on each tortilla. Roll them up gently but firmly and place seam side down in the baking dish.

Make the sauce:

Combine butter granulated sugar brown sugar and water in a saucepan. Heat until butter melts completely then bring to a gentle boil. Reduce heat and simmer for exactly 3 minutes stirring constantly to prevent burning. The sauce will thicken slightly but remain pourable.

Bake to perfection:

Pour the hot sauce evenly over the rolled tortillas making sure each is well coated. Sprinkle with additional cinnamon if desired. Allow to stand for 45 minutes so the tortillas absorb some of the sauce. Bake at 350°F for 20 minutes until golden brown and bubbling around the edges.

The standing time before baking is crucial to this recipe's success. I discovered this by accident when I got distracted by a phone call before putting my first batch in the oven. That 45 minute rest allows the tortillas to absorb some of the sweet sauce creating an almost transformative texture that's neither tortilla nor cake but something wonderfully in between.

Make Ahead Options

These strawberry pie enchiladas can be completely assembled up to 8 hours before baking. Prepare through the sauce pouring step then cover with plastic wrap and refrigerate. Remove from refrigerator about 30 minutes before baking to take the chill off. You might need to add 5 minutes to the baking time if starting from a cooled state. The sauce will thicken considerably when refrigerated but will thin out again during baking.

Serving Suggestions

These sweet enchiladas shine brightest when served warm with cold vanilla ice cream creating that magical hot and cold contrast. The ice cream melts slightly into the sauce creating a creamy strawberry dream. For a lighter option try whipped cream or even a dollop of Greek yogurt for a tangy contrast. Fresh mint leaves make a beautiful garnish and add a refreshing note. I like to serve these on warmed plates to keep the enchiladas hot longer especially when topped with ice cream.

Fruit Variations

While strawberry is the classic version I've experimented with numerous fruit variations over the years. Cherry pie filling creates a black forest inspired version that's wonderful with chocolate ice cream. Apple pie filling with extra cinnamon makes a fall favorite that tastes like deconstructed apple pie. Blueberry filling works beautifully especially when you add a touch of lemon zest to brighten the flavor. Peach filling with a sprinkle of nutmeg creates a summery version that's particularly delicious. The technique remains the same no matter which fruit you choose.

Recipe FAQs

→ Can I use store-bought strawberry pie filling instead of making it from scratch?

Yes! The recipe offers the flexibility to use either a 21-ounce can of pre-made strawberry pie filling or the homemade version. The homemade filling provides fresher flavor and texture control, but store-bought works perfectly for a quicker preparation.

→ How do I prevent the tortillas from tearing when rolling them?

Microwave the flour tortillas for 10-15 seconds to make them more pliable before filling. Be careful not to overfill - about 1/4 cup of filling per tortilla is ideal. Place the filling slightly off-center and roll gently but firmly for the best results.

→ Why do the enchiladas need to stand for 45 minutes before baking?

This resting period allows the tortillas to absorb some of the sweet cinnamon-sugar sauce, resulting in a more flavorful dessert with better texture. It's an important step that helps the enchiladas caramelize properly during baking.

→ What can I serve with strawberry pie enchiladas?

These enchiladas pair beautifully with vanilla ice cream or freshly whipped cream. For extra indulgence, drizzle additional strawberry syrup over the top. A sprinkle of powdered sugar or fresh mint leaves makes for an attractive garnish.

→ Can I make these enchiladas with other fruit fillings?

Absolutely! This versatile dessert works wonderfully with other fruit fillings like cherry, apple, blueberry, or peach. Adjust sweetness levels as needed depending on the natural sweetness of your chosen fruit.

→ How should I store leftover strawberry pie enchiladas?

Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds or warm in a 350°F oven for about 10 minutes until heated through.