Directions:
- 1. For the sauce: In a medium saucepan combine granulated sugar, brown sugar, water, and butter. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat and stir in almond extract.
- 2. Meanwhile, spoon pie filling over half of each tortilla. Roll up and place seam sides down in a 2-quart rectangular baking dish. Pour sauce over assembled enchiladas and let stand at room temperature for 45 to 60 minutes.
- 3. Bake in a 350ºF oven for 25 minutes. Serve each enchilada with sauce in a shallow dessert bowl topped with a scoop of ice cream and a fresh mint sprig.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 879.38 Kcal (3682 kJ) | ||
| Calories from fat | 189.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.1g | 32% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 927.05mg | 39% | |
| Potassium | 286.91mg | 6% | |
| Total Carbs | 155.04g | 52% | |
| Sugars | 47.11g | 188% | |
| Dietary Fiber | 5.82g | 23% | |
| Protein | 17.37g | 35% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 6mg | 33% | |
| Calcium | 100.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 308.87 Kcal (1293 kJ) | ||
| Calories from fat | 66.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 32% | |
|---|---|---|---|
| Cholesterol | 7.14mg | 7% | |
| Sodium | 325.61mg | 39% | |
| Potassium | 100.77mg | 6% | |
| Total Carbs | 54.46g | 52% | |
| Sugars | 16.55g | 188% | |
| Dietary Fiber | 2.04g | 23% | |
| Protein | 6.1g | 35% | |
| Iron | 2.1mg | 33% | |
| Calcium | 35.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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