Ingredients
- 1 cup cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 4 large flour tortillas
- ½ cup butter, melted
- ½ cup granulated sugar (for coating)
- 1 teaspoon cinnamon
- Cooking oil (for frying)
Equipment Needed
- Mixing bowl
- Spatula or electric mixer
- Knife and cutting board
- Skillet or deep fryer
- Tongs
- Paper towels (for draining)
- Plate (for cooling)
Step-by-Step Instructions
Let’s dive into making these tasty chicken enchadas! First, I start by preparing the cheesecake filling. In a mixing bowl, I combine the softened cream cheese, ½ cup of granulated sugar, and vanilla extract. I mix them until smooth and creamy, which is absolutely the best part as the kitchen fills with that lovely vanilla aroma. Then, I fold in the diced strawberries until they’re well-coated in the mixture. This brightens up the filling with bursts of color and flavor! (See the next page below to continue steps…)