This is a fruit enchilada. Say hello.
I had several good photos of this dessert: pretty tortilla rounds filled with colorful fruit, rolled enchiladas covered in a warm cinnamon‑vanilla sauce, and one extra shot of a lone raspberry I thought looked artsy. Unfortunately most of the pictures were blurry, so I’m left with only a few that actually show the dish.
Unless you’re someone who photographs food on the same white plate and stages every background prop, you probably haven’t taken 43 photos only to discover 39 of them are hopelessly out of focus. It’s frustrating when your camera — or your patience — betrays you.
I should have double‑checked my work. I always got in trouble for not reviewing things back in school, and apparently I haven’t improved much since then. On the bright side, the food was still delicious even if my photos weren’t perfect. Maybe you’ll double‑check before you eat, too.
I don’t remember fretting about photography in 1992 — back then my concerns were much simpler: banana clips, oversized T‑shirts tied into a knot, and deciding who to watch Saturday night Snick with. Life felt uncomplicated when my worst decision was whether to watch Are You Afraid of the Dark (yes, it was scary!).
Sometimes I miss that ease. I catch myself grumbling about getting older, but then I remind myself of small perks: for example, my old cast iron skillet only improves with age. It’s a silly consolation, but one that helps me smile about the present instead of only longing for the past.
Anyway, back to dessert: fruit for the finish. It’s not my go‑to sweet, but I’ll gladly make an exception for these enchiladas. A simple bowl of strawberries after dinner might not excite me, but these rolled tortillas filled with mixed fruit and bathed in a vanilla‑cinnamon sauce? Count me in. They make a bright, summery dessert.
Wouldn’t it be fun to host a summer camp themed around this blog — a place to trade nostalgic stories, catch fireflies, and eat cupcakes with reckless abandon? I’d bring margaritas for the grownups and let the kids run wild with s’mores. Maybe adulthood has its own small joys after all.
Fresh Fruit Enchiladas
Yield:
6
enchiladas
Ingredients
-
6 to
tortillas (I used 4‑inch ones) -
fresh fruit of your choice,
chopped to total 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 extra flavor) -
1
tablespoon
vanilla extract -
1
tablespoon
butter -
1
tablespoon
flour -
1/2
teaspoon
cinnamon -
2
tablespoons
sugar
+ more or less to taste
Instructions
-
Preheat oven to 350°F.
-
Make the cinnamon‑vanilla sauce: melt butter in a saucepan over medium heat. Whisk in the flour to form a roux, then slowly whisk in the milk until smooth. Add the vanilla, cinnamon and sugar, stirring constantly. Let the mixture come to a gentle boil (small bubbles around the edges are fine) and cook, stirring, until it thickens slightly, about 4–5 minutes. Reduce heat to low and keep stirring until the sauce coats the back of a spoon but isn’t too thick. Taste and adjust cinnamon or sugar if desired.
-
Assemble the enchiladas: place about 2 tablespoons of chopped fruit (for small tortillas) or about 1/3 cup (for large tortillas) in the center of each tortilla and roll tightly. Spray a baking dish with nonstick spray and spread about 1/2 cup of the vanilla sauce on the bottom. Arrange the enchiladas seam‑side down in the dish and pour additional sauce over the top — reserve a little sauce to add when serving if you like. Bake for 15–18 minutes, until the fruit softens and begins to burst. Serve immediately with extra sauce on top.
Breakfast
American
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page. I appreciate you so much!
P.S. I also love those freezer pop treats — the red ones, and pink, too. Bring some and I’ll take grape if you insist. They’re a perfect summer addition to this fruity dessert.