-
Homemade Strawberry Pie Filling
-
Place 1 ½ cups of the berries into the bowl of a food processor or blender and puree. Add the sugar, boiling water, and cornstarch and blend until smooth.
-
Pour the mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Once the mixture starts to boil, continue to boil for 3 minutes, stirring constantly.
-
The mixture will be very thick and should become less cloudy and more jam-like as it cooks. After 3 minutes, remove from the heat, and stir in the vanilla.
-
Halve or quarter the remaining berries. Stir sliced strawberries into the strawberry sauce.
-
Preheat oven to 350°F. Butter a 9 x 13 inch baking dish.
-
Soften the tortillas in the microwave if needed to make them easier to roll.
-
Spoon about one heaping 1/4 cup of filling slightly off the center of each tortilla. Roll tortillas up and place seam side down in a greased baking dish.
-
In a medium saucepan bring butter, white sugar, brown sugar and water/strawberry syrup to a boil. Reduce heat and simmer for 3 minutes, stirring constantly.
-
Pour sauce over enchiladas, sprinkle with extra cinnamon on top if desired and let stand 45 minutes. Bake in preheated oven 20 minutes, or until golden.
-
Serve warm with vanilla ice cream, or whipped cream and top with desired amount of strawberry syrup.
