FRESH FRUIT ENCHILADAS

HUGE MISTAKE.

I can’t put them down. Can’t stop eating them.

EVEN though I had just made these sweet enchiladas….

Oh boy… too much sweetness. (who am I kidding, that’s never an issue with me!)

Back to the recipe. This was decided to be made as I came across How Sweet It Is’ blog yesterday morning while stalking on facebook!

After that, dessert came into the equation!

Fruity dessert and sugary sauce. What can be a better combination? Jessica seriously knows how to make these combinations and really satisfy the palette.

As of right now she’s my chef idol!!!

These enchiladas were not savory. I’m sure you’re thinking WHAT! Enchiladas without red canned sauce and beef/chicken? Gross.

You’re wrong.

These changed the enchilada definition…

SWEET AND FRUITY enchiladas.

Suzanne and I made this dessert together while were down at the beach. Suzanne is Nicks girlfriend (family friend decent).

Anyways she was a really big help and I had to give her some credit on my blog to say THANKS!

I chose to use strawberries (my favorite fruit everrrrrr) and blueberries!

But you can practically use whatever fruit you want for your enchiladas.. (peaches, raspberries, blueberries, strawberries, cherries.)

This is really nice because its not too sweet and can also be made for brunches or breakfast meals.

I doubled the recipe because I was feeding lots of mouths but the recipe itself will make 6 small tortillas.

And to make it clear the sauce does not have to be extremely thick! Its better thin because it soaks into the tortillas and fruit.

I even added some brown sugar on top and then it melted a little!!!

All of my pictures are slightly blurry, not happy!

It was dark as I made this with no natural light and the flashes were creating ugly glares. Lesson learned: do not cook or bake at night because your photography will suck!!

fresh fruit enchiladas

two cups milk

one tablespoon butter

one tablespoon flour

one tablespoon vanilla extract

1/2 teaspoon cinnamon

two tablespoons sugar

6 small tortillas

Preheat the oven to 350 degrees. Spray a baking pan with cooking spray.

Use a medium saucepan, melt the butter. Add flour and create a paste as if you were making a cheese sauce. Add milk gradually and continue to whisk.

Add vanilla, sugar, and cinnamon. Let mixture slightly boil and then continue whisking. Turn the heat down to low and continue stirring.

Pour a half cup of sauce into the bottom of the pan. Cut strawberries or fruit and spoon two tablespoons into the tortilla. Roll up and place seam down into the sauce in the pan. After all tortillas are made and in the pan pour the rest of the sauce over them. Bake for 15 to 18 minutes.

Leave some for after baking. Pour and top with extra fruit and brown sugar.