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Apple Enchiladas


Paulette added some raisins and walnuts but could use pecans

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  • For the Apples:
  • 3 tablespoons of butter
  • 1/8 cup of light brown sugar, or to taste
  • 4 small apples, peeled, cored and cut into chunks
  • 1/4 teaspoon of apple pie spice, or to taste
  • For the Enchiladas:
  • 1/2 cup of water
  • 1/2 cup (1 stick) of butter
  • 1 cup of granulated sugar
  • 6 (8 inch) flour tortillas
  • Ground cinnamon


Servings 16


Step 1

In a skillet over medium heat, melt 3 tablespoons of butter with the brown sugar. Add the apples and cook over medium until apples begin to release juices. Reduce to medium low and simmer for about 15 minutes or until apples are very tender. Sprinkle apple pie spice on top, toss until well blended; mash slightly, taste to adjust seasoning and set aside to cool slightly.

Bring the water, butter and granulated sugar to a boil. Boil, stirring regularly, for 3 minutes.

Soften the tortillas in the microwave if needed to make them pliable and easier to roll. Butter a 9 x 13 inch baking dish. Add about 1/4 cup of the apple mixture slightly off the center of each tortilla, fold one end over the apples, then fold in the two sides and roll up, placing each into the prepared baking pan, seam side down. Pour the sugar water mixture all over the top of the enchiladas, dust very lightly with ground cinnamon and let the pan rest 20 minutes.

Preheat oven to 350 degrees F and bake, uncovered, for 20 minutes. Place onto serving plates, spoon syrup on top, and serve warm with whipped cream, a scoop of ice cream, or a drizzle of heavy cream.

Cook's Notes: To soften tortillas, place the stack between two damp paper towels and microwave for 20 to 30 seconds. May substitute one large (21 ounce) can of apple pie filling. May also use a half white and half brown sugar combination. Substitute a pinch each of cinnamon, allspice and ground ginger, to taste, for the apple pie spice.

Biscuit Variation: Instead of flour tortillas, substitute a 10 count can of flaky style biscuits. Separate each biscuit into two halves, for a total of 20 dough rounds, and press or roll thin. Divide the apple mixture evenly between all of the biscuits and pull dough up around, making little purses. Dab water on the edges of the points to seal and place into prepared baking pan. Pour the sugar syrup over the top and prepare as above.


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