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Strawberry Pie Enchiladas

Sweet & Gooey Strawberry Pie Enchiladas You’ll Love

These Strawberry Pie Enchiladas combine buttery tortillas with a fruity strawberry filling for a delightful dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 6 enchiladas
Course: Desserts
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 can (21 oz) strawberry pie filling Homemade is fresher, while canned is convenient.
  • 1 pound fresh strawberries Tops removed, divided.
  • ¾ cup sugar Adjust based on berry ripeness.
  • ½ cup boiling water Activates cornstarch for thickening.
  • 3 tablespoons cornstarch Essential for thickening.
  • 1 teaspoon vanilla extract Adds aromatic depth.
For the Enchiladas
  • 6 pieces flour tortillas Can swap for corn tortillas for gluten-free option.
  • ½ cup butter Ensures rich flavor and crispy edges.
For the Toppings
  • 1 teaspoon ground cinnamon Sprinkles warmth and flavor.
  • ½ cup sugar Sweetens the cinnamon topping.
  • ½ cup brown sugar Adds moisture and deeper flavor.
  • ½ cup water Forms a delightful syrup for pouring.

Equipment

  • food processor
  • saucepan
  • Baking Dish
  • Microwave

Method
 

Step-by-Step Instructions
  1. Puree 1½ cups of fresh strawberries in a food processor until smooth. Combine with ¾ cup of sugar, ½ cup of boiling water, and 3 tablespoons of cornstarch in a saucepan. Bring to boil, then let it simmer for 3 minutes until thickened. Stir in 1 teaspoon of vanilla extract and remaining chopped strawberries.
  2. Preheat your oven to 350°F (175°C) and lightly butter a 9 x 13-inch baking dish. Wrap tortillas in damp paper towel and microwave for 30 seconds to soften.
  3. Spoon approximately ¼ cup of strawberry filling onto the center of each tortilla, roll them up tightly, and place seam-side down in the baking dish.
  4. In a saucepan, combine ½ cup of butter, ½ cup of white sugar, ½ cup of brown sugar, and ½ cup of water. Stir until boiling, then simmer for 3 minutes.
  5. Pour sauce over enchiladas and sprinkle with ground cinnamon if desired. Let sit for 45 minutes, then bake for 20 minutes until golden and bubbling.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Use fresh strawberries for best flavor. Let assembled enchiladas rest before baking to enhance flavor.

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