Delicious Apple Pie Enchiladas
These Delicious Apple Pie Enchiladas are the perfect dessert to make if you are looking to break away from the traditional apple pie. This is also a great way to use up any left over tortillas you may have!
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 🙂
Serves: 10 people
Calories Per Serving: 433
Ingredients
Ingredients for the filling:
- 6 little apples, peeled and chopped
- 1 tsp. lemon juice
- 5 tbsp. unsalted butter
- 1/4 cup packed light brown sugar
- 3/4 tsp. ground cinnamon
Ingredients for the enchiladas:
- 10 8-inch flour tortillas
- 1/2 cup of water
- 1/2 cup unsalted butter or 1 stick
- 1 cup granulated sugar
- Ground cinnamon to taste
Instructions
- In a skillet over medium low heat, melt the 5 tbsp. of butter with the light brown sugar.
- Add the apples and lemon juice. Cook until the apples are soft and tender.
- Add the cinnamon and nutmeg. Stir until well combined. Set aside and let cool.
- 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.
- Boil for 3 minutes, stirring constantly.
- Butter a 9x13 inch baking pan. Take each tortilla and fill it with a little over 1/4 cup of the apple mixture.
- Roll them up and place them on the baking pan with the seam down.
- Pour the water/butter/sugar mixture over the enchiladas when finished. Sprinkle with ground cinnamon and let it sit for 20 minutes.
- Preheat oven to 350 degrees and bake, uncovered for 20 more minutes.
- Serve with whipped cream or vanilla ice cream.
Libby's Notes
Recipe Source: Adapted from the blog, Deep South Dish, with a few changes.
Nutrition
Calories: 433kcal
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!
WOW those look and sound so good. I do believe I also have some apples that need to be eaten along with some tortillas too. GREAT! Thanks for your inspiration.
You are very welcome Marsha! 🙂
Yum! Going to save it for our Cinco de Mayo party!
Oh these would be perfect for that! 😉
Our family loves to make these when we have a few apples and tortillas left! They are that good!