Cherry Enchiladas

Cherry Enchiladas

89 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    9 h
Recipe by  Brigantine

“Cherry Pie like you've never had it before! Cherry pie filling wrapped in flour tortillas, soaked overnight in a sweet liquid, then baked. I used to work at a bed and breakfast, and we would make this sometimes for catered luncheons. I added my own touch with the almonds.”

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Adjust Servings

Original recipe yields 5 servings



  1. Grease a 9x13 inch baking dish. Combine the water, butter and 1/2 cup of sugar in a small saucepan and bring to a boil. Place a few spoonfuls of cherry pie filling just slightly off center of each tortilla. Roll up and place seam side down in the baking dish. Pour the hot liquid over the 'enchiladas' making sure to coat the tops completely. The mixture will be watery. Cover and refrigerate overnight.
  2. Preheat the oven to 375 degrees F (190 degrees C). Combine 2 tablespoons sugar, cinnamon and almonds in a small bowl or cup; sprinkle over the top of the enchiladas.
  3. Bake for 35 to 40 minutes in the preheated oven, or until outside edges of the tortillas are golden brown. Let cool slightly before serving.

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Reviews (89)

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I must say this was exceptional. I took another reviewer's advice and am so glad I did. I spread a mixture of 8 oz cream cheese and 1/3 c powdered sugar, whipped together, on each tortilla, then doubled the cherry filliing (2 cans) and doubled the tortilla count to 10. I also added 1 t almond ex. to both the cherries and the syrup. Let sit in fridge for 5 hrs, covered with much more cinnamon/sugar and omitted the almonds. Baked for 40 mins. It was crispy and lovely on the outside and perfect on the inside. Top with real whipped cream.

C. Gray

C. Gray

I made this recipe using apple pie filling instead of the cherry. It was quite yummy!



This recipe is awesome!!! Totally better than cherry cobbler or a traditional cherry pie. I doubled the cinnamon sugar mixture and baked for 40 minutes. The tortillas were brown and crispy. When I took it out of the oven I poured a thin cream cheese icing glaze on top. We devoured it. I will definitely make again. I can hardly wait to try it with different fruit fillings.

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Amount Per Serving (5 total)

  • Calories
  • 622 cal
  • 31%
  • Fat
  • 24.5 g
  • 38%
  • Carbs
  • 94.7 g
  • 31%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 597 mg
  • 24%

Based on a 2,000 calorie diet



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Easy Dump Cherry Crisp


next recipe:

Cherry Cobbler II