Apple Pie Enchiladas

I have seen many varieties of desserts using flour tortillas, including a particularly tasty looking fried fruity filled tortilla recipe.  Since Cinco de Mayo is just a few days away and I am always up for a new dessert, it seemed the perfect time to try out one of these recipes out.

I spotted Dessert Enchiladas and sought out to make fruity enchilada greatness.  This is a baked recipe, which I felt better about going with despite how amazing I'm sure the fried version would be.

First I made the syrup by mixing the water, butter, dark brown and granulated sugars, and maple syrup in a saucepan. I decided to add in maple syrup because of how great the Stuffed Maple Syrup Biscuits I made came out a while ago.  I heated up the mixture on medium best until boiling, then lowered the heat and simmered the mixture for a few minutes. Then I set the pan aside in a hot pad while I got the enchiladas ready.

In a small bowl, I mixed the pie filling, cinnamon, and a bit of light brown sugar to add some extra flavor.

To make the enchiladas, I scooped a small amount of the filling into the center of a tortilla. I microwaved the tortillas for a few seconds to soften them so they would not tear. I next folded in the top and bottom of the tortilla and rolled it up from one side to form an enchilada.  I initially tried to use half corn tortillas and half flour, however the corn tortillas tore very easily so I switched to all flour.

I repeated with the remaining tortillas and arranged them in a baking dish. Then I scooped the syrup over the enchiladas until they were all covered.

Next I baked the dish in the oven for 20 minutes.

They were so simple and really turned out amazing.  I would suggest letting the enchiladas sit for 5-10 minutes after baking to cool and let the sauce soak into the tortillas more.  The tortillas really do absorb the syrup and taste so fantastic.  My husband was happy, though he thought the tortilla was the best part (he's not a big apple pie fan).  I'm going to have to share some of these!  The fact they weren't fried made me feel a bit less guilty about eating them, though there's no doubt I met my sugar cap for the day after just one of them.

Apple Pie Enchiladas Recipe


For the enchiladas and filling:
8 small flour tortillas
1 can apple pie filling
1/4 cup light brown sugar
1/2 teaspoon cinnamon

For the syrup:
1/3 cup butter
1/2 cup water
1/2 cup sugar
1/2 cup dark brown sugar
1/2 cup maple syrup
1/2 teaspoon vanilla extract


Heat oven to 350 degrees F. To make the syrup, combine butter, water, sugars, and syrup in a small saucepan. Heat to boiling then reduce hit and simmer for about 3 minutes. Remove from heat and set aside. For the filling, mix together pie filling, light brown sugar, and cinnamon in a medium bowl. Heat up tortillas for 30 seconds in the microwave to soften. Lay a tortilla out and scoop a small amount of the apple filling into the center. Fold 2 opposite sides over then roll to make the enchilada shape. Arrange folded enchiladas in baking pan sprayed with nonstick cooking spray, the spoon the syrup over the top. Bake for 20 minutes.

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