July 2011

Fresh Fruit Enchiladas makes 6 enchiladas 6 tortillas [I used 4-inch ones] fresh fruit of your choice, chopped, to amount to about 1-2 cups, depending on tortilla size: I used peaches, strawberries, blueberries, raspberries and cherries. 2 cups milk [I used vanilla almond milk for more vanilla flavor] 1 tablespoon vanilla extract 1 tablespoon butter 1 tablespoon flour 1/2 teaspoon cinnamon 2 tablespoons sugar (+ more/less depending on taste) Preheat oven to 350 degrees F. Begin by preparing the cinnamon-vanilla sauce: in a saucepan melt butter over medium heat. Whisk in flour to create a roux just as you would with a béchamel/cheese sauce, then add in milk, whisking continuously. Add in vanilla, cinnamon and sugar while stirring. Let the mixture come to a light boil (even just bubbles on the edges are fine) and continue to stir while mixture thickens – about 4-5 minutes. Turn down to low and stir. You want it to lightly coat the back of a spoon, but not be too thick. You can also taste test here and see if you’d like to add any additional cinnamon, sugar or flavoring. Place about 2 tablespoons (if you’re using small tortillas) or 1/3 cup (if you’re [...]