Apple
Pie Enchiladas
These are incredibly easy to make and are Out Of This World Good!
Ingredients:
1 (21 ounce) can apple pie filling or use recipe
for apple pie following this recipe
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
6 (8 inch) flour tortillas - {Pre Cooked - Store
bought is great for this, Just be sure to buy Flour Tortillas}
Spoon about one heaping quarter cup of pie filling
evenly down the center of each tortilla. Sprinkle with cinnamon (I have my
cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling
them) roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine
butter, white sugar, brown sugar and water. Bring to a boil, stirring
constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1
teaspoon vanilla.
Pour sauce over enchiladas and let stand 45 minutes
..
Don't rush the 45 minute resting time for the sauce
on the enchiladas before baking, this step helps to magically transforms the
flour tortillas into a faux pastry dough
Bake in preheated oven at 350 degrees F for 30
minutes, or until golden
Enjoy!!
Each sauce recipe is enough for 6 Apple Pie
Enchiladas
*I usually make a double batch of sauce ..
Its That Good!
Pie Filling
Prep
Time: 30 minutes
Cook
Time: 10 minutes
Yield:
4 cups of pie filling
Easy
homemade apple pie filling
Ingredients
1 Tablespoon lemon juice
1/2 cup brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups water
Instructions
- Toss the apples with lemon juice and set aside. Combine the sugars, cornstarch, cinnamon, nutmeg, and salt in a saucepan. Stir in water. Bring mixture to a boil. Boil 2 minutes stirring constantly.
- Add the apples and bring to a boil again. Reduce the heat to medium low and simmer for 10-12 minutes. Cool completely. It will set up as it cools. Makes 4 cups of apple pie filling. Keep refrigerated in a sealed container for 4-5 days.
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