Even though the name of these Enchiladas is a sweet & savory mash-up, these Snickerdoodles aren’t savory and spicy like typical Enchiladas at all!
Actually, if there’s any confusion in the name, it works in our favor ~ making them totally justifiable for Breakfast, Lunch or Dinner..lol!
In fact, the only thing that these sweet, crispy, tender tunnels of Tortilla Heaven have in common with typical Enchiladas, is their rolled and stuffed shape!
These sweet babies are bursting with Creamy Ricotta, Smooth Sour Cream and loads of Cinnamon Sugar…ohhhh, and then they’re drenched in a sugary melted Cinnamon Butter Glaze and baked to a golden crisp….that’s it, no biggie! 🙂
They’re as easy as Uno, Dos, Tres! 🙂
What you’ll need for 6 super stuffed Snickery-Doodly Enchiladas (feel free to simply double the recipe for more):
6 – 8″ Tortillas
2 cups Ricotta Cheese (I used low-fat)
1/2 cup Sour Cream (I used low-fat)
1/4 cup Cinnmaon /Sugar~~your favorite ratio of Cinnmaon to Sugar..mixed!
The Glaze:
Directions:
In a medium Bowl mix together the Ricotta, Sour Cream, and Cinnamon Sugar…
Add a generous spoonful down the center of each Tortilla and roll it up…
In a small bowl make the Glaze by adding the melted Butter and Cinnamon into the Powdered Sugar, mix until smooth…
Pour the Glaze evenly over the Enchiladas…
Bake them uncovered at 350 degrees for approx. 12-15 minutes, or until they’re golden and warmed completely through.
Let them cool a bit before serving…
Serve them up with some hot Coffee or Mexican Hot Chocolate…
Don’t forget one for ummm..YOU!
Open up! ~Enjoy! 🙂
Oh. My. God… I’m tempted to get into my car right now to go buy some ricotta just so I can make this. It looks amazing and you’re a genius!
LOL…hope you enjoy it! 🙂
I am DEFINITELY making these! Your ingenuity and creativity blow my mind!
What an awesome idea! Like really amped up baked crepes!
And I even have some ricotta! 🙂 So making these.
Oh my gosh, can I just say ‘thank you’ for the most AMAZING Christmas breakfast I’ve ever had? I stumbled across this when you first published it, and I thought ‘wow, that looks delicious’, and then the hubby and I decided to make it for Christmas breakfast to break the standard ‘eggs and bacon because it’s easy’ routine.
This recipe was so damn simple that I should be eating it every morning. It was like eating pancakes that already had syrup and cream on them. The only think that could possibly have made it any better was adding a little maple syrup to the glaze (but I’m Canadian, and we put maple in everything lol).
I’ll definitely be making this one time and again (especially on Christmas!).
Thank you for posting it and not keeping it to yourself! 😀