Apple Pie Enchiladas

Ingredients

For the Apple Filling

• 2 large apples (Granny Smith or Honeycrisp), peeled, cored, and diced small (about 2 cups)
• ½ cup granulated sugar
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

For the Enchiladas

• 8 (8-inch) soft flour tortillas
• ¼ cup unsalted butter, melted (for brushing)

For the Caramel Sauce

• ½ cup unsalted butter
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ¾ cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

For the Glaze (optional but recommended)

• ½ cup powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon vanilla extract
• Pinch of cinnamon

Instructions

Step 1: Preheat and Prepare (5 minutes)

1. Preheat your oven to 350°F (175°C) . Lightly grease a 9×13-inch baking dish with butter or non-stick spray and set aside.

Step 2: Make the Apple Filling (10 minutes)

1. In a medium saucepan over medium heat , melt the 2 tablespoons of butter. Add the diced apples, granulated sugar, cinnamon, and nutmeg. Cook, stirring occasionally, for 6–8 minutes until the apples soften slightly and release their juices. Sprinkle in the flour and stir for 1 minute to thicken. Remove from heat and stir in the lemon juice and vanilla. Let cool for 5 minutes .

Step 3: Warm the Tortillas (2 minutes)

1. Wrap the tortillas in a damp paper towel and microwave on high for 30–45 seconds until pliable. This prevents tearing when rolling.

Step 4: Fill and Roll (8 minutes)

1. Spoon about 2–3 tablespoons of the apple filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish, arranging them in a single layer.

Step 5: Make the Caramel Sauce (8 minutes)

1. In a medium saucepan over medium heat , combine the butter, granulated sugar, brown sugar, heavy cream, vanilla, and salt. Bring to a gentle boil, stirring constantly. Reduce heat to medium-low and simmer for 3–4 minutes until slightly thickened. Remove from heat.

Step 6: Assemble and Bake (25 minutes)

1. Pour the warm caramel sauce evenly over the rolled enchiladas, ensuring each one is coated. Brush the tops lightly with the ¼ cup melted butter if desired for extra golden edges. Bake uncovered at 350°F (175°C) for 20–25 minutes , until bubbly and lightly golden. Intensity: Medium — watch closely during the final 5 minutes to prevent over-browning.

Step 7: Glaze and Cool (10 minutes)

1. While the enchiladas bake, whisk together the powdered sugar, milk, vanilla, and cinnamon until smooth. Remove the dish from the oven and let rest for 5 minutes . Drizzle the glaze over the top. Serve warm—ideally with vanilla ice cream or whipped cream.

Nutrition

Calories: ~410 kcal · Protein: 3 g · Fat: 19 g · Carbohydrates: 57 g Dietary · Saturated Fat: 11 g · Fiber: 1.5 g · Sugar: 38 g · Sodium: 210 mg