Cherry Enchiladas You Have To Try

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Cherry Enchiladas

"Cherry Pie like you've got in no way had it before! Cherry pie filling wrapped in flour tortillas, soaked in a single day in a sweet liquid, then baked. I used to paintings at a mattress and breakfast, and we'd make this occasionally for catered luncheons. I brought my personal touch with the almonds."

Ingredients :

1/2 cup water
half cup butter
1/2 cup white sugar
five (10 inch) flour tortillas
1 (21 ounce) can cherry pie filling
2 tablespoons white sugar
half of teaspoon ground cinnamon
1 tablespoon overwhelmed sliced almonds

Instructions :

Prep : 20M	Cook : 5M	Ready in : 9H

Grease a 9x13 inch baking dish. Combine the water, butter and half cup of sugar in a small saucepan and convey to a boil. Place some spoonfuls of cherry pie filling just barely off middle of every tortilla. Roll up and area seam aspect down within the baking dish. Pour the hot liquid over the 'enchiladas' ensuring to coat the tops completely. The aggregate could be watery. Cover and refrigerate in a single day.
Preheat the oven to 375 degrees F (190 stages C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the pinnacle of the enchiladas.
Bake for 35 to 40 mins within the preheated oven, or till outside edges of the tortillas are golden brown. Let cool slightly before serving.

Notes :

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