Combine cream cheese, sour cream, vanilla, and powdered sugar in a mixer bowl; beat until fluffy for the filling.

Combine butter, orange juice, sugar, salt, and pureed strawberries in a saucepan for the sauce.

Push thawed raspberries through a mesh sieve to extract the puree.

Add raspberry puree to the saucepan mixture. Simmer for 8 minutes until thickened.

Remove from heat and stir in sliced strawberries to the sauce.

Butter a 10x13 inch baking dish.

Place about 2 rounded tablespoons of filling down the center of each tortilla.

Fold the sides over the filling.

Place seam-side down in the baking dish.

Bake in a preheated 350 degrees oven for 8 to 10 minutes, until the filling is puffed.

Place each enchilada on a dessert plate.

Pour a generous 1/4 cup of sauce over each enchilada.

Dust with powdered sugar.