I came across this recipe not too long ago while searching for something. I'm a big fan of cherries, especially cherry pie. Remember when McDonalds used to sell cherry pie? Not sure why they decided to do away with it because I don't like their apple pies. Blech. There's something about the tartness and the sweetness that makes me go, "ooooooooooh!"
This recipe is rather easy and I really mean that. I know I say things are easy, but my idea of easy is often very different than someone elses. The *only* thing about this dish, is you have to start the night before. But really... it is *SO* easy!!!!!
Take some fajita size tortillas. The recipe calls for 8, but you can make as many of these bad boys as you see fit.
Once you fill up your pan, cover tightly with foil and put in the fridge. Keep it in there overnight.
About 1 hour before serving, take the enchilades out of the fridge. Leave them covered.
In a saucepan, put 1/3 cup butter.....
Pour the sauce over the enchilades and let sit for 30 minutes.
While that's sitting, we're going to toast some almonds.
Preheat oven to 450*. Put 1/2 cup blanched, slivered almonds in a pie plate. Put in the oven and keep a close eye on them to make sure they don't burn. Once toasted, pull from oven and set aside.
Reduce heat on oven to 350* as soon as almonds are out.
Put the pan in the oven and bake for 20 minutes. This is what the enchilades will look like when they come out. Nice and golden and caramelized on top. Yummy!
To serve: Plate one or two enchilades on a plate. Put a large dollop of whipped cream in the center. Put a maraschino cherry on top. Sprinkle the top lightly with cinnamon. Take a small handful of toasted almonds and sprinkle those around as well.