Apple Pie Enchiladas Recipe
I first read about this recipe on Pinterest a long, long time ago and have always wanted to try it. Problem was, I never would remember that I had it pinned.
This week, we had 6 cute little apples that were on the verge of going bad and some tortillas that were reaching their expiration date.....and I remembered!
I had to put my creative hat on however, because the recipe I pinned called for canned apple pie filling...and well, I didn't see the point of going out and purchasing canned filling when I had fresh apples right in front of me.
I ended up doing some research and realized that if I used all the ingredients that I would put into a regular apple pie, then there just may be hope for this dessert after all.
It worked!
And now, I'm sharing the recipe with all of you :)
Apple Pie Enchiladas
(makes 10)
Ingredients for the filling:
- 6 little apples, peeled and chopped
- 1 tsp. lemon juice
- 5 tbsp. of butter, unsalted
- 1/4 cup packed light brown sugar
- 3/4 tsp. ground cinnamon
- Dash of nutmeg
- Ingredients for the enchiladas:
- 10 flour tortillas (8 inches in diameter)
- 1/2 cup of water
- 1/2 cup (1 stick) of unsalted butter
- 1 cup granulated sugar
- Ground cinnamon
Directions:
1. In a skillet over medium low heat, melt the 5 tbsp. of butter with the light brown sugar.
2. Add the apples and lemon juice. Cook until the apples are soft and tender.
3. Add the cinnamon and nutmeg. Stir until well combined. Set aside and let cool.
4. In a pot over medium high heat, combine the 1/2 cup of butter with the 1/2 cup of water and 1 cup of granulated sugar.
5. Boil for 3 minutes, stirring constantly.
6. Butter a 9x13 inch baking pan. Take each tortilla and fill it with a little over 1/4 cup of the apple mixture.
7. Roll them up and place them on the baking pan with the seam down.
8. Pour the water/butter/sugar mixture over the enchiladas when finished. Sprinkle with ground cinnamon and let it sit for 20 minutes.
9. Preheat oven to 350 degrees and bake, uncovered for 20 more minutes.
10. Serve with whipped cream or vanilla ice cream.
Recipe Source: Adapted from the blog, Deep South Dish, with a few changes. Original recipe can be found HERE.