@amostl: 🛒 Ingredients • 8 flour tortillas, 8-inch size • 3 cups fresh or frozen blackberries • 3/4 cup granulated sugar, divided • 1 tablespoon lemon juice • 1 tablespoon cornstarch • 2 tablespoons water • 8 oz cream cheese, softened • 2 teaspoons alcohol-free vanilla flavoring, divided • 3 tablespoons unsalted butter, melted • 1/2 teaspoon ground cinnamon 👩‍🍳 Directions 1️⃣ Combine the blackberries, 1/2 cup sugar, and lemon juice in a saucepan. Simmer over medium-low heat for 6–8 minutes, crushing a few berries. 2️⃣ Mix the cornstarch with the water, stir into the berries, and simmer for 1 minute until thick. Remove from the heat, stir in 1 teaspoon alcohol-free vanilla flavoring, and cool for 20 minutes. 3️⃣ Heat the oven to 350°F. Beat the cream cheese with the remaining 1/4 cup sugar and 1 teaspoon alcohol-free vanilla flavoring until smooth. 4️⃣ Reserve 1/2 cup of the thick blackberry filling. Divide the cream-cheese filling and remaining blackberry filling among the tortillas, fold in the sides, and roll closed. 5️⃣ Arrange seam-side down in a 9-by-13-inch baking dish. Spoon the reserved blackberry filling around the rolls. Mix the melted butter with the cinnamon and brush over the tortillas. 6️⃣ Bake uncovered for 20–25 minutes, until hot and lightly golden around the edges. 7️⃣ Let stand for 10 minutes before serving. ⏰ Prep Time: 25 minutes 🔥 Cook Time: 30–35 minutes ⏳ Rest Time: 30 minutes, including filling cooling 🍽️ Servings: 8 enchiladas Storage: Refrigerate within 2 hours in a covered container for up to 3 days; reheat individual portions until hot throughout.

Angie Most

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Region: US

Friday 23 October 2026 10:39:20 GMT