Best Strawberry Enchiladas Recipes

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WARM CHOCOLATE PUDDING ENCHILADAS WITH STRAWBERRY ALMOND SALSA



Warm Chocolate Pudding Enchiladas With Strawberry Almond Salsa image

Provided by Bryan Miller

Categories     quick, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 16

1/4 pound semi-sweet chocolate
1 ounce (1/4 stick) unsalted butter, soft
3 1/2 cups milk
2 tablespoons cornstarch
1/4 cup cocoa
3/4 cup sugar
2 eggs
3 egg yolks
1/4 cup Kahlua
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa
2 tablespoons sugar
1 1/4 cups milk
2 eggs
Butter for cookie sheet
Strawberry almond salsa (see recipe)

Steps:

  • Melt chocolate and butter over simmering water in top of a double boiler.
  • Pour 1/2 cup of the milk into a medium-size bowl. Whisk in the cornstarch, cocoa and 1/4 cup of the sugar.
  • In a medium-size saucepan over medium heat, scald remaining 3 cups of milk and 1/2 cup of sugar by heating to just under a boil, when it begins to foam. Remove from heat, and whisk hot liquid into the cornstarch mixture. Return to heat and, while constantly scraping bottom of pan with a whisk, cook until tiny bubbles boil up for 10 seconds, no more.
  • Put eggs and egg yolks in a bowl. Whisking vigorously, slowly drizzle in one cup of hot liquid. Pour everything back into saucepan. Simmer until tiny bubbles boil up again, constantly scraping bottom of pan with a whisk. Stir in Kahlua. Strain pudding, and fold in the melted chocolate and butter. Cover with wax paper to prevent a skin from forming. Set aside for one hour. Refrigerate until chilled.
  • To make enchiladas, first make the crepes. Put flour, cocoa, sugar, milk and eggs in the bowl of a food processor, or blender and run at high speed for one minute. Scrape down the sides, and run for another 10 seconds. Let batter rest in refrigerator for 30 minutes.
  • Place a nonstick saute pan or crepe pan over medium-high heat for one minute. Remove it from heat and, holding it with one hand, pour 1/4 cup of the batter into it. Quickly tilt it so a thin film of batter coats pan's bottom. Return pan to heat, and cook for 1 to 2 minutes, or until the top looks set but not dry and you can lift crepe with a rubber spatula and then your fingers. (Cover your free hand with a paper towel to catch finished crepe.)
  • Place crepes cooked-side-up on a sheet of waxed paper, and repeat with rest of batter. You should have 8 to 10.
  • Preheat oven to 400 degrees. Lightly butter a cookie sheet.
  • Place a crepe, cooked side up, on a dry work surface. Drop about 1/4 cup of pudding in the center. Spread it from side to side, leaving one-inch borders. Fold bottom edge over the center of the pudding. Next, fold the right side of the crepe back to the middle; repeat with the left side. Fold the last section toward the middle to make the enchilada. Repeat with remaining crepes. These may be prepared up to a day in advance.
  • Place each enchilada, seam side down, on buttered pan. Bake for 5 to 7 minutes to warm them. Serve with strawberry almond salsa.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 25 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 14 grams, Sodium 134 milligrams, Sugar 54 grams, TransFat 0 grams

STRAWBERRY ENCHILADAS



Strawberry Enchiladas image

I found this recipe recently and thought it was delicious and unusual. Try this at your next Mexican meal, probably not authentic Mexican food, but a real conversation piece anyways.

Provided by MarieRynr

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

6 flour tortillas or 6 sweet milk tortillas
powdered sugar
8 ounces cream cheese
1/4 cup sour cream
1 teaspoon vanilla
1/2 cup powdered sugar
strawberry sauce
1 tablespoon butter
1/4 cup fresh orange juice
1/2-3/4 cup sugar
1/4 teaspoon salt
3/4 cup pureed fresh strawberries
1 (12 ounce) package frozen unsweetened raspberries, thawed
2 cups sliced strawberries

Steps:

  • To prepare the filling: Combine the cream cheese, sour cream, vanilla and powdered sugar in the bowl of a mixer; beat until fluffy. Set aside.
  • To prepare the sauce: Combine the butter, orange juice, sugar, salt and pureed strawberries in a 3-quart saucepan.
  • Put the raspberries in mesh sieve and push them through with a wooden spoon.
  • Be sure to scape off the puree clinging to bottom of the sieve. Add the raspberry puree to the mixture in the saucepan. Simmer for 8 minutes, until thickened to a sauce consistency. Remove from heat. Stir in the sliced strawberries.
  • To assemble: Butter a 10 x 13-inch baking dish. Place about 2 rounded tablespoons of the filling down the center of each tortilla. Fold the sides over the filling. Place seam-side down in the baking dish. Assemble no more than 1 hour in advance so the tortillas don't become soggy.
  • Bake the enchiladas in a preheated 350 degrees oven for 8 to 10 minutes, or until the filling is puffed.
  • To serve: Place each enchilada on a dessert plate, pour a generous 1/4 cup of the sauce over each, then dust with powdered sugar.

Nutrition Facts : Calories 423.9, Fat 20, SaturatedFat 11.4, Cholesterol 50.9, Sodium 419.8, Carbohydrate 56.5, Fiber 6, Sugar 33.7, Protein 6.9

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