Directions:
Preheat oven to 350°F. Butter a 9 x 13 inch baking dish.
For the homemade filling, puree 1 ½ cups of strawberries. Add sugar, boiling water, and cornstarch; blend until smooth. Boil for 3 minutes, stirring constantly. Remove from heat, stir in vanilla, and add remaining sliced strawberries.
Soften tortillas in the microwave if needed. Spoon about 1/4 cup of filling off-center on each tortilla, roll up, and place seam side down in the baking dish.
In a saucepan, bring butter, white sugar, brown sugar, and water to a boil. Simmer for 3 minutes, stirring constantly.
Pour sauce over enchiladas, sprinkle with cinnamon, and let stand for 45 minutes.
Bake for 20 minutes or until golden. Serve warm with vanilla ice cream or whipped cream, topped with strawberry syrup.
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes
Kcal: 382 kcal per serving | Servings: 16 servings
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