Cherry Enchiladas Recipe:
1 can cherry pie filling (21 oz)
6 medium flour tortillas
1/2 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water
Spread pie filling evenly down the centers of tortillas. Fold both ends over filling, then roll up jelly roll style to form enchiladas. Place seam side down in a lightly greased 8 x 8″ baking pan. In a pan, melt butter. Add sugar, brown sugar and water. Stirring constantly, bring mixture to a boil. Reduce heat to medium low and simmer 2 to 3 minutes. Pour sauce over enchiladas. Preheat oven to 350. Allow sauce time to return to room temperature before baking enchiladas. Bake 15 to 20 minutes or until light golden brown. Serve warm with a scoop of vanilla ice cram. Makes 6 servings.
Variation: Any flavor pie filling may be substituted.