Strawberry Enchiladas

Strawberry Enchiladas

Flour tortillas or sweet milk tortillas

Powdered sugar

Filling

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 to 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

INSTRUCTIONS: 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.

Serves 6.

Note: Fresh, uncooked flour tortillas are available in the cheese section of some large supermarkets. They may be used in place of Sweet Milk Tortillas.