Breakfast Apple Pie Enchiladas

By srumbel

Homemade apple enchiladas, comfort food hot from the oven!
from chocolatecoveredkatie.com

Ingredients

• 4 1/2 4 1/2 4 1/2 chopped apples (about 4 1/2 small apples)
• 4 1/2 4 1/2 4 1/2 chopped apples (about 4 1/2 small apples)
• 4 1/2 4 1/2 4 1/2 chopped apples (about 4 1/2 small apples)
• 2/3 2/3 2/3 cup water
• 2/3 2/3 2/3 cup water
• 2/3 2/3 2/3 cup water
• 1 1 1 tsp cinnamon
• 1 1 1 tsp cinnamon
• 1 1 1 tsp cinnamon
• 1/8 1/8 1/8 tsp salt
• 1/8 1/8 1/8 tsp salt
• 1/8 1/8 1/8 tsp salt
• 2 2 2 tbsp cornstarch or arrowroot
• 2 2 2 tbsp cornstarch or arrowroot
• 2 2 2 tbsp cornstarch or arrowroot
• 1/4 1/2 tsp uncut stevia OR 1/2 cup pure maple syrup or sugar of choice
• 1/4 1/2 tsp uncut stevia OR 1/2 cup pure maple syrup or sugar of choice
• 1/4 1/2 tsp uncut stevia OR 1/2 cup pure maple syrup or sugar of choice
• 1 1 1 cup apple juice (I used all-natural)
• 1 1 1 cup apple juice (I used all-natural)
• 1 1 1 cup apple juice (I used all-natural)
• 1 1/2 1 1/2 1/2 tbsp lemon juice
• 1 1/2 1 1/2 1/2 tbsp lemon juice
• 1 1/2 1 1/2 1/2 tbsp lemon juice
• 8-inch 8-inch four 8-inch soft tortillas, gf or keto tortillas if desired
• 8-inch 8-inch four 8-inch soft tortillas, gf or keto tortillas if desired
• 8-inch 8-inch four 8-inch soft tortillas, gf or keto tortillas if desired

Details

Cooking time 60mins

Preparation

Step 1

Place 2 cups of the chopped apples in a medium saucepan with the water.

Bring to a boil, then cook on low heat for 8 minutes. Meanwhile, combine remaining 2 1/2 cups apple with all other ingredients in a blender, and blend until completely smooth. After the 8 minutes, add the blender contents to the saucepan and bring to a boil again. Once it begins to boil again, turn heat to low. Cook 30 minutes, stirring very occasionally (about 3-4 times). Let cool, then put in the refrigerator, uncovered. Wait at least 4 hours before proceeding with the rest of the recipe, as this filling will thicken as it cools. For the apple enchiladas: Preheat oven to 400F, and lightly grease an 8-in square pan. Portion about 1/3 cup of filling in the middle of each of 4 tortillas, roll up, then stick into the pan (seam-side down). Cover with the remaining sauce. Bake 28 minutes. Serve warm or cold, with ice cream of choice.

Yield: 4 enchiladas