Apple Pie Enchiladas: A Sweet Twist on a Classic Dessert
These Apple Pie Enchiladas are a perfect fall dessert! Rolled in soft tortillas and drenched in cinnamon-sugar goodness. Serve with vanilla ice cream for an extra treat!
Ingredients
- Flour tortillas medium-sized
- Apple pie filling store-bought or homemade
- Cinnamon
- Butter
- White sugar and brown sugar
- Water
Instructions
- Warm the Tortillas
- Slightly warm your flour tortillas to make them easier to roll. You can do this in the microwave or by lightly heating them in a dry skillet.
- Prepare the Filling
- If you’re making your own filling, peel and slice apples, then cook them with cinnamon, brown sugar, and butter until they soften. If you prefer convenience, you can use store-bought apple pie filling.
- Roll the Enchiladas
- Spoon about a quarter cup of filling onto each tortilla. Roll them up tightly and place them seam-side down in a greased baking dish.
- Make the Syrup
- In a saucepan, combine butter, white sugar, brown sugar, and water. Bring the mixture to a boil, then reduce heat and simmer for 3 minutes. Pour this syrup over the rolled enchiladas.
- Bake the Enchiladas
- Preheat your oven to 350°F (175°C). Bake the enchiladas uncovered for 20-25 minutes, or until the tortillas are crispy and golden.
Notes
- Avoid Soggy Tortillas: One of the common problems with enchiladas is soggy tortillas. To avoid this, make sure you don’t overfill the tortillas, and be careful not to use too much syrup.
- Control Sweetness: If you’re watching your sugar intake, use a low-sugar apple pie filling or reduce the amount of sugar in the syrup.
- Extra Crisp: For an added crunch, broil the enchiladas for the last minute of baking, but keep a close eye to prevent burning.