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Cherry Enchiladas Recipe

   
 

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     Cherry Enchiladas

Category   Desserts - Breads
Sub Category   None

Ingredients
2 cans cherry pie filling
1 lg can crushed pineapple drained, optional
1 pkg (10) flour tortillas
1 stick margarine
1-1/2 C sugar
1-1/4 C water
1/2 C sugar
1/2 C chopped pecans
2 tsp cinnamon
 

Instructions
Divide pie filling between the ten flour tortillas rolling as for enchiladas. Place seam side down in a lightly greased 9x13 baking pan. Combine the butter, sugar, and water in a small pan. Heat until butter is melted and sugar dissolved. Pour over the filled tortillas, let set two hours covered and unrefrigerated, or cover and refrigerate overnight (bring to room temp before baking). Bake 350 – 30-35 minutes. Combine 1/2 cup sugar, 1/2 cup pecans, and 2 tsp. cinnamon and sprinkle over tortillas. Return to oven and bake additional 10-15 minutes or until lightly browned.
Check it just a few minutes before they are done - if you have any dry spots, pour a little melted butter over those spots - fixes it right up!


Originally Submitted
1/11/2011





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