1-First: make the homemade strawberry pie filling. Puree 1 1/2 cups of strawberries in a food processor or blender, then add 3/4 cup sugar, 1/2 cup boiling water, and 3 tablespoons cornstarch, blending until smooth. Pour this mixture into a medium saucepan and bring it to a boil over medium heat, stirring constantly for about 3 minutes until it thickens to a jam-like consistency.

2-Once thickened, remove from heat and stir in 1 teaspoon vanilla extract, then add the remaining halved or quartered strawberries. Preheat your oven to 350 degrees Fahrenheit and butter a 9 x 13-inch baking dish to get ready for assembly. Soften the 6 flour tortillas in the microwave if they’re stiff, which makes rolling easier and prevents cracks.

3-Now, spoon about one heaping 1/4 cup of the strawberry filling slightly off-center on each tortilla, roll them up, and place them seam side down in the prepared baking dish. In another saucepan, combine 1/2 cup butter, 1/2 cup sugar, 1/2 cup brown sugar, and 1/2 cup water; bring to a boil and simmer for 3 minutes while stirring. Pour this sauce over the rolled tortillas, sprinkle with 1 teaspoon ground cinnamon, and let it stand for 45 minutes to absorb flavors.

4-Finally, bake in the preheated oven for 20 minutes until golden and bubbly.

1-Prepare ingredients by washing and slicing the strawberries.

2-Mix and cook the filling as directed.

3-Assemble and bake the enchiladas.

4-Serve warm with toppings.