Try these Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle. They look to perfect to eat. However, they do make a delicious dessert!
Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle
It’s time for the Lady Behind the Curtain dessert challenge! This month’s challenge was to use pumpkin and cream cheese to create a unique dessert … and I decided to step way outside of the dessert box and make some Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle! I am not even joking!
Well, as you can see, they turned out really yummy. They are almost look too good to eat! These would even be really good to serve as a Holiday dessert. I mean they have the Fall vibe, and I know that everyone would agree with how delicious they are. Just make sure you make enough of them, because they will be quite popular!
Although this was good, I think next time, I may experiment with trying to figure out how to make the tortillas more firm before filling …. or maybe after filling? Maybe change the topping? If you have any ideas – I would love to hear them! 🙂 Give them a try, let me know what you think.
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Pumpkin Spice Cheesecake Enchiladas
Ingredients
- 1 package cream cheese, softened 8 oz.
- 1 cup canned pumpkin
- ½ cup sugar
- ½ teaspoon pumpkin pie spice
- 2 ½ cups Cool Whip thawed
- 18-24 Flour tortillas
- 6 tablespoons butter melted
- 2 teaspoons sugar
- 2 teaspoons cinnamon
- Caramel sauce
Instructions
- In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping.
- Divide the cream cheese mixture evenly between the tortillas.
- Roll each tortilla up and put on serving plates.
- In a small bowl, combine the butter, sugar and cinnamon.
- Brush the mixture over the over the rolled tortillas. Top with caramel sauce.
Notes
- Go ahead and try out new cheesecake flavors stuffed into tortillas!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on October 10, 2013. Updated on April 24, 2021.
Oh, wow this looks amazing, Jamie ! Pinned 😉 By firmer, do you mean it was too dry to roll up tightly? I made something similar before and found the Tortillas "rolled" better when I heated them in the microwave for a few seconds.
Thanks for any info
You might try lightly frying them just before rolling them
Oooh, then sprinkle with cinnamon sugar. Mmmm
I will do that 😍
What diameter tortillas did you use?
I can’t wait to try these! I plan on wrapping warm pizzelles around a form to make a cannoli like shell and then fill those with the pumpkin cream.
Are you using just plain pumpkin or are you using like you don’t have to add anything but eggs pumpkin
What size flour tortillas?
Stacey
I’m going to buy the cannoli molds on Amazon. Roll tortilla around & deep fry before filling them
We used the filling on lefse instead of tortillas as we are always looking for gluten-free options for my middle daughter who has Crohn's. It was amazing. It's our new favorite way to eat lefse. We spread this in a layer on the lefse and rolled them up.
Thank you for this excellent recipe!
~kim
Try crepes instead of tortillas
Maybe use heavy whipping cream instead of cool whip? Whip to stiff peaks and gently fold into pumpkins mixture.
I was just wondering if it would turn out the same if that’s what I did. I hate Cool Whip.
I make these with crepes! Amazon! They are the perfect breakfast treat!
I’d like to try these but use egg roll wrappers, fry them, and then roll in the spice mixture!
I’m with you. I want a crispy texture.
Phyllo dough! Use like 3 stacked sheets, cut in thirds and then roll the filling inside.
I’m not sure the cool whip would hold up to frying.
If you try let me know that sounds awesome..
Ohhhh, that sounds delish
I would freezer them b4 frying. I think if u didn’t the filling would just come out
If you fry them, you may want to add an egg to the mixture and use whipping cream VS cool whip. Otherwise I don’t think your texture will hold well.
Ooooo yes 👍
I was wondering if you could roll them like burritos with the ends closed and then lightly fry them. Or brush with butter and bake???
I was trying to think of a way to fry these!!
I was thinking maybe trying to find a way to make the shell first then filling wirh the mixture. Forming the shell around a glass or something tubular then deep frying?
Kim,
I would love to know how you make lefse! My dad hails from a very small town in Minnesota, & learned how to make it at a young age! I am 46 & have been eating it since I was a young girl! We absolutely love it! My dad makes it on his wood burning stove. Every winter, my sister & I beg him to make it! He uses potatoes, flour & salt. We put margarine or butter on it & roll it up. It is by far one of my fave foods. I got so excited when I read your comment, bc I don’t know anyone other than my family who knows what lefse is! I would love to hear how you make it. Thanks!!
My Dad would make these. Finely grate the potatoes on the smallest part of the grater, add enough flour to make a sooth paste with a little baking powder & salt. He would spread them thinly with the back of a spoon in hot butter flavored Crisco oil & flip them after they set. Put them on a platter & add butter & salt. We would roll them to gobble them up
We sprinkle a little sugar on the lefse before we roll it up. MMMMM
What are lefse? I am looking I
For a a gf option also.
I’m going to chill mixture. , square off ends, roll. Stop in plastic wrap tightly.. roll & Chill
I might try wrapping egg crepes around a canolli tube. Freeze & fill
Lefse is gluton free? We are having a Halloween party including an entire family that is gluten free.
Lefse is only GF if you use GF flour when you make it.
use a pkg of knox unflavored gelatin (diluted in about 1/2 cup water) when you cream the cream cheese and pumpkin or sweet potato. after folding in the whipped cream, chill it for about 3 hours. it will be firm enough to slice.
add a pkg of prepared knox unflavored gelatin when creaming the cream cheese and pumpkin or sweet potato. then fold in the whipped cream. chill it for about 3 hours, it will firm enough to slice!
I’m going to use this filling recipe. But put into cannolis
Why not try to brown tortilla with butter and roll them.
should make it easier more pliable to roll.
How about using crates and after rolling them up rebeccarefrigerate them to harden
Would heating the tortillas in any way affect the consistency of the cream cheese filling?
That’s a great idea – thank you!
I made mine and they came out awesome instead of flour tortillas I made crepes. Came out so good!
I was curious so I did use one flour Tortilla and you don’t have to warm them up Just spread the filling over the tortilla 2 tablespoons of it at the bottom roll it up gentle and then cut the ends off and they seal perfect!
No need to try and wrap tight.
I also made homemade caramel sauce.
Thank you for sharing this wonderful recipe it’s great for October fall desserts
I think this recipe might work also with filling ice cream cones with the filling and sprinkling the top with cinnamon sugar
How creative! Maybe next time you should try putting the filling into cannoli pastry shells. A pumpkin cheesecake cannoli sounds pretty tasty!
Cannoli shells – my first thought also
Where do ou purchase cannoli shells? I was thinking of that or frying tortilla.
I think I would dip the tortilla in the butter, cinnamon, and sugar mixture, wrap it around a form made from tinfoil, and rebake them. Cool, then stuff with the mixture, and drizzle the caramel sauce on.
I love that idea! Kind of an extra large instant cannoli shell!
Like you idea
yep mine too!
Cannoli shells was exactly my first thought also! Sounds amazing!!
I was pondering the feasibility of rice paper because I have it on hand and it has a unique texture. Oh and because I can't have gluten and a corn tortilla would so not work texture-wise or flavor-wise for this!
You could also make your tortillas out of amaranth or millet which would carry the flavor nicely with out over powering. So yummy, thanks for the share!!
I'm going to try either Swedish pancakes or crepe s
I'm going to try wrapping a flour tortilla around a wooden dowel and deep frying it, cannoli style. This will make it crisper, but less work than making cannoli shells from scratch.
Agree +have u priced cannoli shells? They r expensive
THAT there is the comment I was waiting for! I had the same conceptual idea but hadn’t though far enough on how to logistically do it. EXCELLENT share thank you
Roll them into a tube, toothpick and fry. Much easier!
Terri, you rock!
Try rolling them, then baking the tortillas. Crispy and less fat.
I was thinking the same thing!
These look amazing just as they are.
I once made beef filled tortillas for a school fundraiser with a woman who is Mexican. She said that the trick was to mix seasonings with a little water, dip the tortillas, stick them in a fry pan briefly, flip over, then remove and fill. It did make them a little firmer. I wonder if you dipped these in some melted butter mixed with cinnamon and sugar and fried them briefly if you'd get the same results?
I was thinking the same thing. When I make quesadillas (sp?) I spread, very thinly, softened butter on them and cook them in a skillet, kind of like making a grilled cheese sandwich.
Maybe even after rolling them up brush them with some melted butter mixed with cinnamon and sugar and sear them in a skillet over a medium/high heat very briefly/quickly.
I like that idea!
I so like that idea!
Going to have to try this when I make this desert!
Mmmmm…I have never thought of using a flour tortilla in a dessert…great idea.
I definitely think you win most creative with this challenge! Beautifully done!!!
These remind me of the cannolis we had just this past weekend only yummier because of the pumpkin! Couldn't you shape and then fry the tortilla like you would a cannoli and then fill? I'm drooling just thinking of it!! Pinned no matter what cuz the filling looks amazing!
Holy crap dude, that looks flippin amazing! Great job 🙂
Happy Blogging!
Happy Valley Chow
Looks yummy as always! You are the one who introduced me to the dessert challenge, and I'm so glad I participated this month! Thanks so much for this awesome post, and your awesome blog!
Maybe lightly spray butter and sprinkle brown sugar or cinnamon sugar on the tortillas. Air fry them for a few mins before you fill them ingredients! I believe that would be delicious with a light crunch.
oh my goodness! That looks so divine! With those ingredients I know I'll be checking out the rest of the links. Thank you for sharing on Foodie Friday
I make a mexican type dessert by cuttung fliur tortillas into quartrrs spraying lightly with cooking spray and covwr in cinnamon sugar. Put them in cupcake tins and bake for about 10 min until firm. I fill with cheesecake pudding, but you this filling drizzled with carmel would be delicious
This recipe looks scary good.
Amazing recipe! This is going on my must make" list!
Jamie these look so professional and drool-worthy!
Not sure what you meant by firmer. Are you referring to when you try to cut them they squish? What if you put them in the freezer for about 20 minutes then serve?
Dawn
Spatulas On Parade
Oh my word, that might be the best looking pumpkin dessert I've ever seen. Pinned! I think I will try this for a special night with hubby. He'd be so surprised!
Hi Jamie, I'm stopping by from the LBC challenge and I think your entry is the most unique! Great job and pinned!
This is very creative… awesome seasonal dessert. Thanks for sharing it with us on foodie friday.
Wow. These look insanely delicious!!!
Very nice Jamie! Tons of filling too!
What a great idea for a dessert, your Pumpkin Spice Cheesecake Burrito look fabulous! Hope you are having a fun weekend and thank you so much for sharing with Full Plate Thursday.
Miz Helen
These look really good! Love the combo – I love pumpkin, cheesecake & enchiladas. How great together!
Jamie these look AMAZING
I'm pinning 🙂
These sound so good Jamie. I love everything about them especially that they look like enchiladas. Thanks for sharing on Thursdays Treasures. These are a feature.
oh my word! I looove these! So yummy and fun! Thank you so much for sharing them with Mouthwatering Mondays!
Have a delicious week!
Oh my gosh! These look absolutely amazing, Jamie! 🙂
Thank you so much for sharing at Marvelous Mondays this week!
I so need to try these! They look and sound amazing! Thanks for sharing at Simple Supper Tuesday.
Wow, Jamie! Great job on this challenge.
Thanks for coming by and linking this week.
These look awesome Jamie! I can almost taste them!
Yum, these look awesome! Pumpkin and cream cheese is a combo that is hard to beat–and I love that caramel drizzle on these. Can't go wrong 🙂
Jamie, These look amazing. I want one right now!! They will be FEATURED on Tasty Thursdays this week. The party goes live tonight. Thanks for linking up!! Nichi
My mom LOVE cheesecake and pumpkin. She's coming to visit next week so I'm going to make this for her!! Thank you for sharing!
Congratulations…this post is featured on Create It Thursday #24! Thanks for linking up such a fabulous idea last week!
Jamie I want to feature this post on Sat. It will be a paragraph written by me with your pic and of course a link to here. Is that ok with you? I hope so 🙂 Thanks for linking up with me 🙂
Jaime you know I'm not a pumpkin lover but let me tell you…I might have just changed my mind after seeing this recipe! Oh My Word…it looks delicious…I want to say using less whip cream but really who wants to sacrifice whip cream for a firmer texture, lol…not me! lol I think is perfect the way it is! Thank you so much for sharing at the Fluster Buster party and good luck with the challenge!, Lizy party co host
This recipe looks great! I was half expecting them to be rolled in something other than a tortilla but it sure looks delish. And tortillas really are so versatile. The caramel drizzle is calling my name 🙂
WOW – my mouth is watering!! Thanks for linking this wonderful post up to my “Themed Blog & Shop Hop!”
Angie
godsgrowinggarden.com
Oh My! This looks amazing! I"m going to pin this so I can try it later! Thanks for sharing and I found you on the Daily Blog Boost! 🙂
Jamie, these look SOOOO good!! Pinning!!! 🙂
Dear Jamie, This look so pretty with the brown sugar and caramel drizzle. I would never think of using tortillas…I'm bet these were wonderful. Blessings, Catherine
Love these Jamie, I'm pinning and sharing. These are so perfect for the season.
Joanne/WineLady Cooks
Pinning!! Looks so good!!
Holy Cow Jamie… these look so delicious! Pinned & Tweeted while I was here tonight 🙂 Thanks for sharing your link at the Tuesday Boost!
Shauna @ The Best Blog Recipes
This would be much more fussy, but I would roll the tortilla's up around a mold or something, dip them in butter, then top with the cinnamon sugar mixture and bake them in the oven until they got crispy and the sugar caramelized a little bit. Let cool, then fill with the filling.
that's what I would do it would make a better enchilada and bake the pumpkin and cream chesse..
That's what I would do, It would make it crispy and the pumpkin and cream cheese should be bake together .Bake them already filled sprinkle with cinnamon butterand sugar, for about 20 minutes at 350 degrees.
That was my thought as well
This is along the same idea I had. Or maybe toast them in a skillet for a bit just to give them a little bit of crunch, yet still have that flexibility.
Oh wow!
These sounded dangerously good to begin with, but this would take them clear over the top!
These look yummy. I am going to test them with crepes instead of tortillas in light of your comment about firmness. I'll let you know how that turns out.
That is what I was thinking!
haha i so just recommended that in my comment that hasnt posted yet =D
Very anxious to hear if this works. I want to make these for our next Bunco night.
We have done similar desserts with crepes. This filling would be amazing in crepes.
holy shit. these look good. so there's no baking involved?
I use a 2" round wooden towel sanded it down cut it into 5" long wrap the small tortillas wrap them around the wooden dowel and bake for about 5 mins on 350 then put the cream cheese filling into a plastic bag and clip the corner off and fill each tortilla wrap then and the topping
I may try crepes…
I may try crepes…
Use a Comal (griddle) to get a nice soft browning on the tortilla without making it stale like a nuking in the microwave. If you have access to a pizelle iron you could roll them around a french rolling pin. Or bake layers of phylo around a tube and pipe the mixture into the baked phylo
Use a Comal (griddle) to get a nice soft browning on the tortilla without making it stale like a nuking in the microwave. If you have access to a pizelle iron you could roll them around a french rolling pin. Or bake layers of phylo around a tube and pipe the mixture into the baked phylo
Bake or fry although I prefer frying. the crispiness of the wrapper against the creaminess of the cheesecake is all kinds of yummy.
Bake or fry them although I prefer fried. The crispiness of the pastry against the creaminess of the cheesecake is all kinds of yumminess.
I made these tonight and they are incredibly yummy but annoyingly messy to eat! Maybe the frying trick will work?
What if…..instead of flour tortillas you used square Wonton wrappers? I'm thinking roll like an egg roll, spray with vegetable spray and coat with cinnamon sugar — then a quick bake until crisp and brown. The carmel sauce becomes the dipping sauce……oh yum!
This is such a fabulous recipe, Jamie! These enchiladas look amazing!
I would make them with egg crepes that had cinnamon added to the batter instead of tortillas! And for those interested in lower carb use real whipping cream and coconut sugar.
maybe fry them?
If you are wanting to add some crunch to the outside, I was thinking of frying them in a little butter and turn to make sure that all the side get browned or you could always try deep frying them. But if you were talking of making it easier to stuff them, putting the shells in the microwave, wrap them in some damp paper towels and put them in for about 50 seconds to a minute depending on your microwave. But they look awesome and I can't wait to try the recipe. Thank you so much for sharing it with all of us..
I have made these before, but with a plain cheesecake filling. I fill the tortillas and roll like a burrito (closed ends) then lightly fry to crisp and warm. This makes them sturdier and able to hold up to the cherry pie filling and whipped cream we put on top and the vanilla ice cream on the side! We call them fried cheesecake! I cannot wait to try this pumpkin version!!!
I have made these before, but with plain cheesecake filling. I roll the tortilla like a burrito (closed ends) and lightly fry. This makes them warm, crispy and sturdy enough to hold up to the cherry pie filling, whipped cream and vanilla ice cream we serve with them! We call them fried cheesecake. Cannot wait to try this pumpkin version!!!
Try doing the filling and roll it up and before you add the stuff on top drop in a 350 degree deep fryer then add topping.
Try doing the filling first after you roll it up put a couple of tooth picks in it drop it in a 350 degree fryer and then add topping my kids like them this way.
I found the firmness issue was in the filling so I added a pkg of cheesecake flavored instant pudding mix. Worked great. Thanks for the recipe.
These look really good, but I was thinking to wrap them in either crepes or fillo dough.
Maybe try using egg roll wrappers and deep frying them
This reminds me of the snickers burritos we make. Wrap a small snicker bar in a flour tortilla, secure with a tooth pick…deep fry until golden them top with ice cream. Could problem do the same with these.
Wrap like a burrito, freeze, deep fry. Toss in cinnamon sugar & add your topping.
Ever thought maybe baking or deep frying them for a few seconds???
When I make chimichangas I like to use the premade but uncooked flour tortillas and then I stuff and fry them. I wonder if you could do the same here? Roll them up chimichanga style with the ends closed up rather than open and then drop fry on each side in a skillet. Then they would be easy to roll up and would get nice and crispy like a bunuelo! Then they would be dessert chimichangas I guess or maybe stuffed bunuelos!
Put them in the freezer for a short time then cut, that's what I do with regular soft taco night when I want to make them ahead for reheat and eat nights.
make homemade whipped cream and stable-ize with corn starch (google this trick) instead of cool whip, that make it less liquidy.
I'd fill florentine 'cigars' with the cheesecake pumpkin mixture.
Phyllo OR Warm Tortillas Looks Great Going to make this with Phyllo
I also thought of Phyllo, or Puff Pastry. The filling can't be baked with the Cool Whip, so I like the idea of prebaking the shell and then stuffing.
what about using a crepe instead of a tortilla? Do they taste okay in a dessert setting?
How about a quick flash in a skillet with some butter to brown the tortillas a little without melting the filling? Just a thought. They look amazing.
Toast the tortillas in a skillet before filling. Don't fry them. They'll be crispier.
Toast the tortillas in a skillet before filling them. They'll be crispier
I'm going to use crepes to wrap these and make them into a dessert for Thanksgiving! So excited to try!
This Jewish Princess will make with crepes and she shall call them Pumpkin Blintzes!
How about..wrapping like a burrito. ..and freeze them..then fry them… the put toppings on them…. i think i might try it…..
I would try phyllo dough sheets from wal mart in the frozen section . I will try this out and post how it goes
If you are seeking crispy golden brown tortilla, make it into burritos and deep fry the buggers! It's called a xango, aka deep fried cheesecake! Use a large 10-12" tortilla, fill, tuck in the ends before rolling up, secure with egg wash, freeze for a little while until firm, then deep fry it. The tortilla gets amazingly crisp, the inside gets warm, and the presentation is amazing. Google search xango cheesecake and you'll see what I mean.
What if you made a tuile cookie instead of using tortillas? That sounds delicious! 🙂
Normally cheesecake is baked, but I would try to bake them for about 30 minutes at 425. then I would spread the butter sugar and cinnamon. Worth a try….
You can't bake Cool Whip – it would melt and make a mess. I think you'd have to prebake the tortillas as suggested in other posts, or go with Phyllo, Puff Pastry, or crepes.
These look so good, but I'm concerned about using Cool Whip as it contains a lot of chemicals can real whip cream be used instead.
Always use whipped cream!
You could use crepes instead of tortillas…
The trick to making the tortillas "firmer" as you referred to it, is to heat each one individually on both sides. I use a "comal" or any flat pan could work. Heating the tortillas keep them from breaking apart when you roll them up and makes it much easier to do so. Thanks for an awesome pumpkin recipe, I am definitely trying it out
I was thinking of using Filo pastry in place of tortillas., putting cinamon mixture on Filo…….and then bake…drizzle carmel on after done…
Just a thought…philo dough for 'tortillas' maybe could bake around something like canolli's and fill with the cheesecake…the philo dough would allow for cin & sugar…firm, crispy…sounds fantastic to me!!
Fry the flour tortillas first in a shallow pan with a 1/2 c. of oil. Will make it more luscious.
Scheduling for taco night this week…yummmm! I think I'm going to try rolling the ends in though to completely seal in the filling, then fry it like a fried beef burrito. I rarely fry ANYthing, but this begs to ignore anything healthy!! Then sprinkle the spices while still warm n moist from the fryer, drizzle and serve warm. Yep…may make tomorrow night taco night! Thanks for sharing!!!
I am so inspired! Thank you!
I haven't read all the comments, but why not substitute crepes for tortillas? They won't absorb as much moisture as flour tortillas, but will have the same effect.
Sounds delicious.
I use tortillas frequently and heat them in a frying pan (no oil) for 20 seconds or so each side. The timing depends on what I'm using it for. Hope this helps
Turned out delicious!! I did substitute the tortilla for crepes.
Lightly pan fry the tortillas before you fill 'em. Add's texture, easier to roll, and frying stuff is never a bad idea.
You mentioned making the tortillas a little more firm before filling. Try baking the a little bit before hand! You will have to experiment with temp and time in the over to get the desired firmness you want.
Yep – I was going to suggest cannoli shells. Or perhaps there's a way of "flash frying" them? Like the way they do fried ice cream? Freeze them and then dip 'em in the fryer?? Regardless…they sound way yummy!
Try deep frying them
This looks really good and I plan on trying it out. Th eonly thing I would add is first warming the tortillas in a pan to make them flexible. Than after in the same pan before putting sugar and cinnamon on top I would first heat the filled/rolled enchiladas in the butter and than cover in the sugar/cinnamon mixture. I already make a similar easy dessert using flour tortillas,chocolate,bananas,powdered sugar and cream cheese(like a quesadilla) this way but I'm sure rolling would work too.
This looks incredible! I think I might try rolling them with ends folded in so the filling is completely enclosed, and then baking them for 10 minutes or so to make them crispy before drizzling with sauce.
I did something similar but I used thinly rolled puff pastry and sprinkled them with cinnamon and sugar, it worked out great and really held together.
Use a blow torch to crisp some butter and sugar after they are rolled.
Try using the soft and fluffy tortillas. I use them for my cream cheese apple pie enchiladas, and they worked great!
Try the soft and fluffy tortillas. I use them for my cream cheese apple pie enchiladas and they work great!
could u tell me how long these last in the refrigerator and can u freeze them… thank you
Sorry if this is a repeat. Perhaps making this lovely dessert in a burrito style w/ folded ends and then lightly deep fried to a golden brown. Another option would be to use wonton wrappers and do the same. OR place wonton wrappers in a cupcake pan, lightly spray pan and wrappers, bake to a golden brown. Once cooled fill baked wrappers w/ filling, dust and drizzle. Thanks this amazing recipe. It will be perfect for Thanksgiving!
after stuffing close the ends, fry in a light oil until crispy then garnish. This recipe would be great warm.
Fry tortillas first
I am going to try this, but I will use a little less filling, tuck the ends in, and quickly fry them in a skillet. The drizzle the caramel over.
How about Philo dough
I made this dish last week for a family event. While the filling tasted amazing, the tortillas were lacking. The filling is very light and airy so when you tried to cut into the uncooked tortilla it pushed it all out. Next time I'm using Philo dough or crescent rolls. Thanks for the idea!
i soooooooooo have to try these!!! yummmmm
How about crepe's!?
You can use those for just about anything sweet
How about crepe's!?
You can use those for just about anything sweet
Made these for yrs using cream cheese, sugar, and touch of vanilla with brown sugar cinnamon on top. Fill flour tortillas with mixture u like and roll like a burrito. Freeze 2 hrs then fry in a skillet with coconut oil till golden. They have a nice crisp texture and are super yummy! Coconut oil is super good for u too. First ate these at an Applebees 10+ yrs ago.
That sounds like what Hog Heaven does . They make something similar and it’s called a HOG LOG” Very delicious!!
I wish itshowed hey to roll them
I was thinking that if you rolled the tortillas up and then secured them with toothpicks, fried them and then rolled them in cinnamon & sugar right away, that they would taste great and would be the firmness you wanted.
This is very close to a Mexican dessert, wirout the pumpkin of course. Try frying it after its filled, and then put the toppings on. It's what you're looking for 😉
When make enchiladas, or breakfast burritos, I put a tiny dab of butter in a hot skillet, then lightly brown each tortilla (both sides) before filling them. I put another dab of butter in before each tortilla, then cook until starts bubbling, then flip it. The tortillas have a better flavor and texture.
Use crepes instead of tortillas – much better texture!
You migt try wrapping the hells tighty, close the dge with water, then dep-fat fr hem until crisp and ue the pumpkin mixture as a d to dip them into.
What about doing them chimichanga style and deep frying them
The way we've done them to firm them up is to roll them burrito style & then freeze them overnight. The next day (or when ready to serve) drop them in hot grease & fry until golden brown. Let them stand on paper towels a moment to absorb excess grease then add desired topping. This way we can also have just one & save some for later, or make the whole batch! 😀 Hope that helps!
Roll out filo sheets, cut in half, keep covered with damp tea towel, layer each sheet brushed with butter and sprinkled with standard brown sugar and cinnamon mixture, roll up on over-sized metal desert tubes and make bake until crisp, let cool and fill with cream cheese mixture using pastry bag drizzle with caramel sauce, I make them often they are great!
I was just thinking. I read all of the comments made, and not once did I see anyone suggest using a Pizzelle cookie as the crust!! Curl the cookie as soon as it comes out of the iron, while it's still soft & flexible. OR…if you were really in a time crunch, you could always use a Waffle Cone for the filling, instead of for ice cream!!
Fry the tortella and role it in sugar and cinnamon then fill it
I was thinking the same as Paula Morgan. Why not a sugar cone?
I'm wondering if you add an egg or two to the filling if you could bake them in a baking dish like we do regular enchiladas. Then the tortillas or crepes would crisp up, plus the filing would be firmer like cheesecake, as well…
I'm wondering if you put an egg or two into the pumpkin and cream cheese before mixing and folding in the cool whip, using crepes, then baking them in a baking dish like we do with enchiladas would be good. The filing would get a little firmer, like cheesecake, and the creeps would get crispy. You could put the caramel sauce on before or after baking, either way would be good.
I made your recipe as part of a 2-dessert combo for a larger-than-normal New Year family brunch & admit to some personal preference modifications. I added sml bits of dried cranberries to the filling mix, skipped the topping & just put caramel sauce on the table as an option. It was to-die-for good & well-rec'd by our guests. I made a lot of holiday recipes this yr for us & for food gifts, but this one is prob my favorite of them all. Would you allow me the liberty of sharing this recipe on Recipezazz.com? I would of course give you credit for the recipe & heaps of praise for it.
Sorry for the late reply! I'm so glad it was enjoyed! Feel free to share one picture with a link back to this post for the recipe. Thanks! 🙂
This is my first time hearing about sweet enchiladas! Will have to give it a go sometime soon!
To make the tortilla shells firmer, what I usually do when I make my chicken enchiladas I put them in a dry pan on medium Heat until the air bubbles start to form and it gets a little toasty but not too toasty cuz you still want to be able to roll them just a few seconds on each side until it puffs up and then you roll it with your filling, you could also toast it in the pan after it’s already rolled a few seconds on each side will give it a good crunch. I hope that helps.
To make the tortilla more firm- Once filled, place in the freezer for 10-15 minutes. Then broil them in the oven. Watch closely. Gives them a crispy texture, but doesn’t hurt the filling.
These look awesome and WILL be tried in this house. Very similar to my hubbie’s favorite dessert from Applebees, the Apple/caramel chimicheesecake, which they don’t make anymore. Love the suggestions, too.
Try frying like you would for a cannoli!
I spread the mixture on one side of 2 waffles, put them together like a sandwich, then put the topping on the top, and I added chopped walnuts, cut them into 4 pieces each and the kids loved them for breakfast
Maybe try using something other than flour tortillas. Maybe egg roll wraps? Or some type of pastry wrap?
I’m new to this blog. Made the pumpkin enchiladas just like the recipe said, but after reading the comments, I stuffed them, rolled them up and fried them in a little butter, then put the drizzle on. Amazing. I had guest and the women headed in the kitchen with me and we Made a assembly line. Not only did they turn out very good but it was fun.
I would fry the tortillas first on each side. Once rolled I would place in freezer for a bit.
Just a thought, use the burrito size (I like big desserts lol) tortillas, omit the cool whip from the mixture and add 1 egg instead. Fill the tortilla and roll up folding the ends in burrito style then fry, roll in the cinnamon mixture. Cool drizzle w caramel and top with whipped cream.
These were fantastic, I just made a few simple substitutions. Instead of flour tortillas, I used corn. Like others, I fried them for a few seconds to make them pliable. I also used shredded beef instead of the cream-cheese pumpkin filling. Finally, I covered it with a spicy red sauce and sprinkled some cotija cheese over the top. Baked it for 15 minutes. Five stars!
I would say roll tortillas lightly fry then use a piping bag to fill like a cannoli. Then too with caramel topping
I made these! To get the tortilla crispy, I froze them. Then I deep fried them, like a Mexican fried ice cream. Then I rolled them in the butter, sugar, cinnamon mixture. Turned out delicious!
Hi all, I saw this on FB and immediately thought that I can make these low carb. I used low carb flour tortillas, used sugar free cool whip, Stevia. Made a sugar free Carmel sauce using swerve brown sugar.
I would probably omit the tortilla shells & put it in a graham cracker crust, then you could refrigerate it before hand & heat the caramel to put over it.
This looks so good! What a fun dessert to make for friends on the weekend!
Love this recipe! I used keto flour tortillas (Mission brand is best!), lite cream cheese, lite Cool Whip, Splenda Blend instead of sugar and sugar free caramel sauce. They tasted great!