Cherry Enchiladas

1. 1

   With med heat, cook in skillet until sugar is dissolved, 1/2 cup butter, 1 3/4 cups sugar, 1 cup water, 1 tea vanilla.

2. 2

   Combine pie filling, 1 tea almond extract and 1/2 cup sugar, mix well.

3. 3

   Dip tortillas in liquid mixture soaking each.

4. 4

   Fill tortillas with cherry mixture, roll up like an enchilada.

5. 5

   Place in oblong pan and repeat.

6. 6

   Pour remaining liquid mixture over rolled and filled tortillas.

7. 7

   Sprinkle with sugar and cinnamon.

8. 8

   Bake 350* 45 minutes.

9. 9

   Serve with Ice Cream.

No additional tips available.