Fresh Fruit Enchiladas.
This is a fruit enchilada. Say hello.
I had four other fun pictures to show you of this treat. Good stuff, like pretty tortilla rounds with colorful fruit in the middle, rolled enchiladas with cinnamon-vanilla sauce slowly blanketing the top and one too many pictures of a lone raspberry because I though it’d make me look cool.
Unless you are a weirdo who photographs food on the same white dish and attempts to strategically place things in the background that would rarely appear at real-life mealtime, you aren’t familiar with taking 43 photos of something only for 39 of them to end up… blurry. Like so blurry that your eyes hurt.
Someone needs a little more patience. And someone needs to double check their work. What is this… fourth grade? I always got yelled at for not double checking my work, but back then it’s not like I had a plate of puffy pancakes dribbled with peanut butter staring me in the face. Obviously I learned nothing. How about YOU try double checking your work before handing it in… errr, eating it.
I really don’t remember anything that annoying happening in 1992 when all I cared about was the banana clip in my hair and the oversized t-shirt tied into a knot on my left hip. With my biggest predicament being who I’d watch Snick with on Saturday night (umm… Are You Afraid of the Dark was SCARY!), life was… simple.
Wahhh! I want it back. I’m totally that annoying person who whines about how it stinks to grow old. Every time I catch myself complaining about advancing in age, I just think about how with each passing day my cast iron skillet is becoming more deliciously seasoned. That has nothing to do with anything (especially these enchiladas) but it makes me feel better than reminiscing of the summers where I did nothing but read, swim and drink huggies all day. Someone… please… tell me you know what I mean when I say huggie. I liked red ones.
Anywho. That distracting stroll off the beaten path lead us right back here… fruit for dessert! Not usually my thang, but I can swing it occasionally. Especially when it looks like this. I may balk at the bowl of strawberries you hand me after dinner but place these in front of me and I’m a happy camper. Really though… I want to be a happy camper. Literally. Can someone host a How Sweet summer camp? We can discuss Sweet Valley High, catch lightening bugs in mason jars and have cupcake-in-the-face contests. I’ll bring the margaritas.
Betcha that wasn’t happening in 1992. Maybe being a grown isn’t that bad after all?
Fresh Fruit Enchiladas
- 6 to rtillas [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 using large tortillas) chopped fruit in the center of the tortilla and roll. Spray a baking dish with non-stick spray, ladle a 1/2 cup of your vanilla sauce on the bottom of the dish, then lay your enchiladas seam-side down. When all are rolled cover with more vanilla sauce – the amount it up to you, but I suggest keeping a bit on hand to add on top when they come out of the oven. Bake for 15-18 minutes, or until fruit in the middle begins to burst and soften. Serve immediately with extra sauce for the top.
P.S. I also like those freezer pop thingies. The red ones. Pink too. You can bring those. I nominate you to eat grape.