Pumpkin Spice Cheesecake Enchiladas

By RuthLouise

Ingredients

• Pumpkin Spice Cheesecake Enchiladas
• Printable recipe
• Yield: 9-12 servings
• 1 pkg. (8 oz.) cream cheese, softened
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/2 tsp. pumpkin pie spice
• 2 1/2 cups Cool Whip, thawed
• 18-24 Flour tortillas
• 6 tbsp. butter, melted
• 2 tsp. sugar
• 2 tsp. cinnamon
• Caramel sauce

Preparation

Step 1

In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce.