Apple Enchiladas … indulge your sweet tooth… bet you didn’t know flour tortillas could be so versatile… well.. they are!
This easy recipe is a perfect ending to a Mexican meal… a terrific dish for a party… it requires little work … can be assembled ahead and popped in the oven while you enjoy your guests. This will also work well with other fruits…
This recipes uses butter… you can substitute margarine when making the syrup… but I highly recommend that you do use melted butter when brushing them to crisp them… butter does crisp them better .. and the flavor of the butter really turns the flour tortilla into a more dessert tasting tortilla.
I saved some syrup to drizzle over the finished dessert.
Crisping them adds a nice little crunch… some people consider them tough… so if you prefer them soft… you can skip the crisping step and simply bake them in the syrup… add 10 minutes to the baking time.
I add cinnamon and nutmeg to the pie filling… just a sprinkling… as for how much…I suggest you use your judgment.. add it to your tastes.
I personally like using small tortillas… but you can use whatever size you have… when I made these for today’s post.. all I had were large burrito size tortillas… it really wasn’t a problem… I just cut them in half and we each had a half.
This recipe will make about 6 small enchiladas or 3 large ones.
Serve this with vanilla ice cream.
This is a keeper … for sure!
Recipe: Apple Enchiladas
All you need:
1 can apple pie filling
2 tablespoons butter, melted (optional –See TIPS)
For the Syrup:
1/3 cup water
1/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon vanilla
Vanilla ice cream
All you need to do:
Preheat the oven to 400 degrees F
Line a pan with non-stick foil or grease a baking dish.
Put the apple pie filling in a medium bowl. Cut the pieces of apple so they are diced. Add cinnamon and nutmeg to taste.
Put a generous helping of apple pie mixture down the middle of the tortilla.
Fold the two sides in and roll the tortilla up.
Lay the rolled tortilla seam side down on the prepared pan.
Repeat the process for all the tortillas.
Optional step…see TIPS: Brush the prepared tortillas generously with the melted butter (turning the tortillas over to brush the bottom also and again laying them, seam side down on the non-stick foil).
Bake about 10-15 minutes, until the tortilla crisps up a bit and turns a light golden color.
Meanwhile, place all the syrup ingredients into a small saucepan and bring to a boil, stirring constantly. Cook for about 3 minutes and turn off heat and allow to stand until the tortillas are done crisping.
Remove from the oven and reduce the oven temperature to 350.
Pour the prepared syrup over the enchiladas.
Bake for 10 minutes
Allow to cool for 5 minutes.
Serve individually with vanilla ice cream.
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