Apple Pie Enchiladas

Baked pie Enchiladas offer you all the cinnamony goodness of hot pie stuffed firmly into a battercake and drizzled with caramel sauce.

Apple Pie Enchiladas

Our nearest relatives ar visiting next week – the grandparents, my husband’s and my oldsters, and my sisters, too, as a result of we would like to create arrangements for a celebration for our very little son David.

Because that’s the sole fruit that my David likes to eat, however this point it’s aiming to be one thing special! it's to be a sweet treat that may please the style of each the previous and also the young, one thing ancient, classic, and nevertheless with some juicy addition that may offer one thing special to apples and wow my immature sisters!

Apple Pie Enchiladas


  • 6 (8 inch) flour tortillas
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1 teaspoon ground cinnamon
  • Homemade Apple Pie Filling or 1 (21 ounce) can apple pie filling


  1. Preheat oven to 350°F.
  2. Butter a 9 x 13 inch baking dish.
  3. Soften the tortillas in the microwave if needed to make them easier to roll.
  4. Spoon about one heaping 1/4 cup of pie filling slightly off the center of each tortilla, sprinkle evenly with cinnamon.
  5. Roll tortillas up and place seam side down in a greased baking dish.
  6. In a medium saucepan bring butter, white sugar, brown sugar and water to a boil.
  7. Reduce heat and simmer for 3 minutes, stirring constantly.
  8. Pour sauce over enchiladas, sprinkle with extra cinnamon on top if desired and let stand 45 minutes.
  9. Bake in preheated oven 20 minutes, or until golden.
  10. Serve warm with vanilla ice cream, or whipped cream and top with desired amount of caramel sauce.

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