Baking with Olivia and Caroline

April 2023 Recipe – Mixed Berry Breakfast Enchiladas

By Published On: April 5th, 2023

We. Love. Breakfast. We could eat breakfast for every meal. Ranging from sweet to savory, the options are endless. We tend to prefer the sweeter option, especially on the weekends. During the week we try to eat healthier and save our sweet tooth for Saturday or Sunday – or both if we are able to get extra walks in! 

Olivia was lying in bed one early Saturday morning brainstorming what she could do with a bag of frozen mixed berries other than turning them into her weekday morning smoothie. There were tortillas and a block of cream cheese in the fridge beckoning her to create something delectably sweet. A light bulb went off; a new breakfast idea was about to be born!

Warning! These are sweet! You can adjust the sweetness by reducing the sugar in the ingredients below.  But if you are like us, who tend to have a major sweet tooth, these should be quite satisfying and have you joining the clean-plate breakfast club!

Mixed berry filling

4 cups of frozen mixed berries
½ cup sugar (you can substitute honey or maple syrup)
1 tbsp lemon juice
1 tbsp cornstarch
½ cup water
1 tsp lemon zest
¼ tsp vanilla extract

Flour tortillas

4 flour tortillas
2 tbsp of butter
4 tbsp granulated sugar
1 tsp cinnamon

Cream cheese glaze

4 oz cream cheese at room temperature
½ cup powdered sugar
1 tsp vanilla extract
4-5 tbsp milk

Directions and assembly

Add the mixed berries, sugar, lemon juice, lemon zest, and vanilla to a medium saucepan. Combine the water and cornstarch in a small bowl and whisk until dissolved.  Add the cornstarch mixture to the berry mixture and cook on medium-high heat while stirring occasionally until thickened, about ten minutes.

While the berries are cooking, prepare the cream cheese glaze by adding all the ingredients to a mixing bowl and mix until smooth and creamy. You can adjust the amounts of milk and sugar to your taste preference and consistency.

Combine the cinnamon and sugar in a small bowl.

Warm the tortillas one at a time in a medium skillet over medium-high heat (flipping once) in 2 tbsp of butter; you may need to add more butter if necessary, but 2 tbsp worked for us. Fill each tortilla with the mixed berry filling, roll-up and then sprinkle with the cinnamon and sugar mixture. Drizzle each rolled tortilla with the cream cheese glaze and serve immediately. Makes 4 breakfast enchiladas. •

Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.