Apple Enchiladas

No ratings yet

Apple enchiladas are a sweet, cinnamon-y Mexican fusion dessert made easy with apple pie filling and smothered in a brown sugar sauce.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert

Cuisine: American, Mexican

Servings:

Author: Kristyn Merkley

Ingredients

1 (21-ounce) can apple pie filling
6 (8-inch) flour tortillas
1 teaspoon ground cinnamon, or more to taste
½ cup white sugar
½ cup packed brown sugar
½ cup water
⅓ cup butter
cinnamon

Instructions

Preheat the oven to 350°F. Lightly grease an 8x8 baking dish and set aside.
Microwave tortillas for 30-60 seconds to warm them up and make them more pliable.
Spoon apple pie filling along the center of each tortilla and roll up. Place, seam side down, in the baking dish.
In a medium saucepan over medium heat, add sugars, water, and butter and bring to a boil. Reduce heat and simmer, stirring constantly, for 3 minutes.
Pour the sauce over the rolled tortillas. Sprinkle with extra cinnamon and bake for 20-25 minutes. Serve warm with a drizzle of caramel and ice cream or whipped cream.

Video

Notes

Recipe Tips.

For ease, we like to use canned apple pie filling, but you can also use cooked and thickened Homemade Apple Pie filling.
Don't forget to warm the tortillas, especially if they are older, to make them easier to roll.
Place the filled tortillas seam-side down to prevent the filling from spilling out during baking.

Prep ahead. Roll the enchiladas, but don't add the sauce. Cover the baking dish tightly with plastic wrap and store in the refrigerator for up to 24 hours or wrap again with foil and freeze for 1-2 months. Thaw overnight in the fridge. Add sauce before baking.

Store leftovers in an airtight container(s) in the fridge for 2-3 days or freeze for 1-2 months. Reheat in the microwave.

Nutrition