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TE CHERRY ENCHILADAS

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Description

Cherry-Enchiladas

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Nutrition

Ingredients

For Filling:
½ cup semi-sweet chocolate chips - mini
16 oz Neufchatel Cheese or 2 packages cream cheese, softened
TE Booze Thyme Cherries, reserving liquid
¼ cup pecans
Pastry bag
For Shells:
24 small flour tortillas
8 tablespoons coconut oil
Cooking twine
Cannoli tubes or foil
For Drizzle Sauce:
¼ cup unsalted butter
½ cup sugar
2 tablespoons pecans, chopped
1 teaspoon dark chocolate cocoa
Cherry liquid
* Click to ingredient to choose one

Directions

1
With food processor on low, combine filling ingredients and spoon into pastry bag.
2
Wrap room temperature flour tortilla around cannoli tube and secure with cooking twine.
3
Heat coconut oil in large pan over medium heat.
4
Place 4-6 tortilla rolls into hot oil with seam side down.
5
Once side is crisp, gently rotate with tongs until all sides are golden brown.
6
Remove and allow to cool on platter. Tubes and string may be removed and tubes re-used after shells cool a few minutes - If tubes aren't readily available, measure 12 inches of heavy duty foil, fold it in half to make it thicker. Then roll into a tube around something that is approx. 1 ½ inches in diameter.
7
Remove foil tube from around form and repeat until desired number is reached.
8
In separate pan, melt butter over low heat and add pecans.
9
Once pecans have softened, slowly add sugar, stirring constantly.
10
Stir cocoa into reserved cherry liquid and slowly add to pan and continue to stir (make sure all sugar is melted).
11
When mixture has reduced, remove from heat and allow to thicken.
12
Using pastry bag, gently fill the cool shells and stack on platter.
13
Drizzle warm sauce across entire stack or serve on the side.
14
Serve heated or on room temperature based on personal preference.