Cherry Cheesecake Dessert Enchiladas

Cherry Cheesecake Dessert Enchiladas
This month marks a year that I have lived in Arizona (not counting the four that I lived here when I was a teenager).  It’s really interesting how different my perspective is as an adult versus what I thought of this state when I was fifteen.  Instead of moaning about how barren, dry and hot it is, I have noticed the friendliness of the people, the down-home-ed-ness (another original word I am adding to the dictionary of Kristen), and of course, the cuisine.  I ventured into one of the neighborhood Carnecerias (meat markets) this weekend with my Spanish speaking brother.  It was a tiny little place filled to the brim with goodies.  We ended up leaving with some milanesa style beef and a fresh pineapple.  What I am interesting in trying, though, is nopales (cactus!).  
Cherry Cheesecake Dessert Enchiladas
So it stands to reason that I have incorporated Southwestern cuisine into my menu.  I even think about it when it comes to cheesecake!  Look at these sweet treats, filled with cream cheese and cherry pie filling, they are more like a crepe than an enchilada, but because of the tortillas, they get filed under enchilada…or even burrito.
  Cherry Cheesecake Dessert Enchiladas

Dessert Enchiladas
  • 10 8inch flour tortillas
  • ¼ cup butter
  • ¾ cup water
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 8 ounce cream cheese
  • 1 can cherry pie filling
  • ¼ cup sugar
  • 1 tsp cinnamon
  1. Bring butter, water, and sugar to a boil in a saucepan.
  2. Remove from heat and stir in vanilla.
  3. Put aside.
  4. Spread a little less than a tablespoon of cream cheese on each tortilla.
  5. Divide the pie filling between the tortillas and spoon down the center of each.
  6. Roll them up like a jelly roll.
  7. Place them in a a prepared 9 X 13 pan.
  8. Pour the sugar-water mixture evenly over the tortillas.
  9. Mix the remaining cinnamon and sugar and sprinkle liberally over the tortillas.
  10. Bake, covered at 350 degrees for 20 minutes, then uncover and bake 10 more minutes or until bubbly.



31 thoughts on “Cherry Cheesecake Dessert Enchiladas

  1. >These do sound good! And definitely try the cactus. I had cactus, mango and chicken quesadillas in San Francisco about twenty years ago and have been making them at home ever since. I use whatever cheese I have on hand, but mozzarella and asiago together are my fav for this combo.

  2. >Oh, these crepes look so good… and much easier than their fench crepe brothers! I love cream cheese and cherries! Winning combination.
    Please stop by I am having a giveaway too.
    I'll be back on Wednesday to enter!

  3. >I love Arizona and your southwestern crepes! Well, maybe not a great place to visit right now – but seriously beautiful at other times of the year.

  4. >Oh my! The filling is so gloriously over the top! I LOVE it!!! Thanks for sharing a fantastic recipe 🙂

  5. >Mm. I'd love to try these! Nice to know those flour tortillas can be used for something besides holding my beans and cheese too! I hope you'll come and link up with me this week. My recipe this week was inspired by yours from last week! Peaches and coconut. I swear that together they can do no wrong!

  6. >the amount of water made me wonder, but then the light came on … wonderful and different and yep, bet you can't notice they are not labored crepes….

  7. >I came over from blog frog…

    I actually grew up in AZ, and lived there until last year when we relocated for law school, so I LOVE the southwestern twist on crepes. I can't believe I never thought of it.

    I mean, I make chimichangas, why did I never think to make them sweet?

    Awesome idea, awesome recipe.

  8. >I love Arizona too 🙂 Except for maybe a few days in the summer when I'm convinced I'm going to melt into a puddle on the sidewalk. Love these crepes!

  9. >Visiting from mom loop. The "crepes" sound really good, I will have to try them.


  10. >These look wonderful! I wish a were a better cook. Have fun with your CSN giveaway. I hosted ne for them too. They were so easy to work with.

    Stopping from Mom Loop.

  11. >We lived in New Mexico when my husband was in the military. I didn't know how much I loved it until we left there. I truly miss the authentic mexican food. Yummy!

  12. >I couldn't tell they were flour tortillas…they look like crepe batter was used. Ingenious! I'm gonna try this as I luv crepes, but am not good at makin' 'em! 😉

  13. >Last month marked one year for me not counting when I was nine and ten. I suppose I am having the opposite experience. As a child I loved the sunshine and heat and have fond memories of AZ. As an adult I am still struggling to come to terms with the oven-like summers. The adjustment period is ongoing and I still feel uprooted.

    On a different note, I will definitely be trying this crepe recipe.

  14. >I'm thinking this is the PERFECT treat for a little girl that has behaved well (or semi-well if I ever plan on getting to serve it) someday. She (and we) would love it. Thanks for sharing the recipe.

  15. >Yum and what a surprise. I would love one right now. This looks so yummy. I still can't get over them not being crepes. Very clever.

  16. >Wanted you to know that I actually changed my girls weekend menu so I can make these crepes there… only for breakfast. Going to do one batch with Strawberries and one with bananas foster… should be good… I will let you know what raves they get.

  17. >These look like a mix of a churro and a crepe. Definitely has my sweet tooth craving a bite. Very creative!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: