Baked Apple Pie Enchiladas give you all the cinnamony goodness of hot apple pie stuffed securely into a tortilla and drizzled with caramel sauce.
Fall season is fast coming near, and with it comes Apple cakes. but, as visitors who're coming have a tendency to critic lots, they’ll say: Ooooh, no! now not once more cake with apples ? nicely, I’ll make that apple cake anyway!
It has to be a candy deal with in order to please the taste of both the antique and the young, some thing traditional, conventional, and yet with some juicy addition with the intention to provide some thing unique to apples and wow my teenage sisters!
Besides, if you have a bowl of fresh apples, a few flour tortillas and you need to cinnamony spice your life, those apple pie enchiladas are recipe for you.
- 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
- Preheat oven to 350°F.
- Butter a 9 x 13 inch baking dish.
- Soften the tortillas within the microwave if needed to cause them to less difficult to roll.
- Spoon approximately one heaping 1/4 cup of pie filling slightly off the center of every tortilla, sprinkle flippantly with cinnamon.
- Roll tortillas up and place seam side down in a greased baking dish.
- In a medium saucepan deliver butter, white sugar, brown sugar and water to a boil.
- Lessen heat and simmer for 3 minutes, stirring constantly.
- Pour sauce over enchiladas, sprinkle with greater cinnamon on pinnacle if favored and allow stand 45 mins.
- Bake in preheated oven 20 minutes, or until golden.
- Serve warm with vanilla ice cream, or whipped cream and pinnacle with desired amount of caramel sauce.