Ingredients:
1 can (21 oz) strawberry pie filling
6 (8-inch) flour tortillas
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Whipped cream, for serving
Fresh strawberries, for garnish
Directions:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Spoon about 2-3 tablespoons of strawberry pie filling onto each tortilla, then roll up tightly and place seam-side down in the prepared baking dish.
In a medium saucepan, combine the butter, granulated sugar, brown sugar, water, vanilla extract, and cinnamon. Bring to a boil, then reduce heat and simmer for 3-5 minutes, or until slightly thickened.
Pour the sauce over the enchiladas in the baking dish, making sure to coat them evenly.
Bake for 20-25 minutes, or until the enchiladas are golden and slightly crispy.
Remove from the oven and let cool slightly.
Serve warm with whipped cream and garnish with fresh strawberries.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes