Baked apple pie enchiladas give you all the goodness of hot apple pie cinnamon stuffed into a tortilla and drizzled with caramel sauce…
A 21-ounce can of apple pie filling
6 flour tortillas (8 inches)
1 teaspoon of ground cinnamon
1/2 cup of butter
1/2 cup of white sugar
1/2 cup of brown sugar
1/2 cup of water
Preheat the oven to 350°F.
Butter a 9 x 13 inch baking pan.
Soften tortillas in the microwave if necessary to make them easier to roll.
Spoon about a quarter cup of cake that fills slightly from the center of each tortilla, sprinkle evenly with cinnamon.
Roll up tortillas and place seam-side down on a greased baking sheet.
In a medium saucepan, bring butter, white sugar, brown sugar and water to a boil.
Reduce heat and simmer for 3 minutes, stirring constantly.
Pour the sauce over the enchiladas, sprinkle with extra cinnamon on top if desired and let stand for 45 minutes.
Bake in preheated oven for 20 minutes, or until golden brown.
Serve hot with vanilla ice cream or whipped cream and top with desired amount of caramel sauce.