Baked Apple Pie Enchiladas give you all the cinnamony goodness of hot apple pie stuffed securely into a tortilla and drizzled with caramel sauce…
Our closest relatives are visiting next week – the grandparents, my husband’s and my parents, and my sisters, too, because we want to make arrangements for a celebration for our little son David.
We should make some sweet treat, but my mother’s duties, as usual, don’t give me a lot of time, and what should I make?
Fall season is quickly approaching, and with it comes Apple Desserts. But, as guests who are coming tend to critic a lot, they’ll say: Ooooh, no! Not again cake with apples ? Well, I’ll make that apple cake anyway!
Because that’s the only fruit that my David loves to eat, but this time it’s going to be something special! It has to be a sweet treat that will please the taste of both the old and the young, something traditional, classic, and yet with some juicy addition that will give something special to apples and wow my teenage sisters!
Yes, yes, this time I’ll make APPLE PIE ENCHILADAS !
Ingredients
- Homemade Apple Pie Filling or 1 (21 ounce) can apple pie filling
- 6 (8 inch) flour tortillas
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup water
Instructions
- Preheat oven to 350°F.
- Butter a 9 x 13 inch baking dish.
- Soften the tortillas in the microwave if needed to make them easier to roll.
- Spoon about one heaping 1/4 cup of pie filling slightly off the center of each tortilla, sprinkle evenly with cinnamon.
- Roll tortillas up and place seam side down in a greased baking dish.
- 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 sauce over enchiladas, sprinkle with extra cinnamon on top if desired and let stand 45 minutes.
- Bake in preheated oven 20 minutes, or until golden.
- Serve warm with vanilla ice cream, or whipped cream and top with desired amount of caramel sauce.
