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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Thursday, August 18, 2011

Fresh Fruit Enchiladas

Ahhhhh.... true inspiration! What better way to avoid the time consuming hassel of making crepes than to use small tortillas instead? Don't get me wrong, I love crepes, but I do not love doing ten times the amount of work for a couple of super thin and non-filling plates of dough.

These enchiladas were divine. The vanilla sauce was perfectly sweet to offset the tartness of the fruit. The tortillas get nice and soft in the oven and are easy to eat without falling apart.

And yes, they are called "fresh" fruit enchiladas. But if you don't want to spend that kind of money grab a bag of your friendly neighborhood frozen assorted fruits. They work just as well.

Breakfast? Dessert? You choose. We chose breakfast and I was a very happy girl for the rest of the day. My picky little one ate half of one of these bad boys all by herself! After trying to force her to eat ANYTHING for the rest of the week I was seriously pleased we found something she likes so much.

Take note: these weren't nearly as good as leftovers so try to consume all of them in one sitting, even if you have to share the love with a neighbor.

This excellent recipe and picture are courtesy of How Sweet It Is and can be found at this site here: http://www.howsweeteats.com/2011/07/fresh-fruit-enchiladas/

Fresh Fruit Enchiladas
From How Sweet It Is
makes 6 enchiladas

6 tortillas [we used 6-inch]
fresh fruit of your choice, chopped, to amount to about 1-2 cups, depending on tortilla size
2 cups milk
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 b├ęchamel/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.

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