"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

CHERRY ENCHILADAS; Recipe

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This recipe for CHERRY ENCHILADAS;, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lou Bridges
Added: Monday, June 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 CANS CHERRY PIE FILLING
10-12 MED SIZE FLOUR TORTILLAS
2 STICKS BUTTER
2 1/2 CUPS SUGAR,(DIVIDES)
1 1/2 CUPS WATER
1/2 CUP CHOPPED PECANS may add more
1 T. CINNAMON

Directions:
Directions:
Place 2 large spoonfuls of Cherry pie fillings on each tortilla, roll-up and place in 9"x13" pan lightly coated with cooking spray.
In a pan combine BUTTER, 2 C SUGAR AND WATER and heat until butter is melted and sugar is dissolved.
Pour mixture over tortillas and let it sit on the counter for 2 hours.
bake @ 350 degrees for 30 min. sprinkle
with mixture of 1/2 SUGAR, PECANS AND CINNAMON.
RETURN TO OVEN AND LET BROWN LIGHTLY OR FOR 15 MIN.
Serve warm.

 

 

 

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