Peanut Butter-Banana Dessert Enchiladas
Why should dinner get all the enchilada fun? These dessert enchiladas are stuffed with bananas and a cream cheese-peanut butter spread before being smothered in a rich Peanut Butter & Co. Smooth Operator sauce. Top with whipped cream or vanilla ice cream for a fun and different dessert the whole family will love.
- Yield:6 enchiladas
- Prep Time:20 minutes
- Cook Time:15 minutes
- Total Time:35 minutes
For the filling:
1 (8-oz) package cream cheese, at room temperature
1/2 cup sugar
1/2 tsp vanilla extract
2 tbsp heavy whipping cream
2 medium size ripe bananas, coarsely chopped
6 flour tortillas
For the sauce:
1 cup heavy whipping cream
1/3 cup sugar
1/4 cup light corn syrup
1 tsp vanilla extract
Preheat oven to 350°F and grease a 9×13-inch baking dish.
In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the cream cheese and Peanut Butter & Co. Smooth Operator together until smooth. Add the sugar, vanilla, and cream and mix until combined. Fold in the chopped bananas.
To make the sauce, combine the Peanut Butter & Co. Smooth Operator, cream, sugar, and corn syrup together in a saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar and peanut butter. Simmer for 2-3 minutes until thickened.
Pour enough of the sauce into the prepared dish to barely cover the bottom. Spoon the filling into the tortillas and place seam-side down in the dish. Spoon more sauce over the top. Bake uncovered until sauce is bubbly and enchiladas are warmed through, about 15 minutes.
Serve immediately with whipped cream or ice cream, if desired.
You will not use all of the Peanut Butter & Co. Smooth Operator sauce. Store leftovers in the fridge for another use.