Delicious Apple Enchiladas Recipe

I used whole wheat tortillas, and the end result was nice and chewy (not tough, as other reviewers have said). The sweetness of the apples and sauce was well-balanced by the nutty flavor of the wheat torillas. Also, I made my own apple pie filling, using about 4 cups of thinly sliced apples, about 2/3c. white sugar, 2Tbsp. flour, a little water, and cinnamon and nutmeg to taste. Bring to a boil, then lower heat and simmer until apples soften (about 5 minutes)

This is the best desert I’ve ever made. Instead of canned pie filling I used fresh diced apples, sprinkled with cinnamon and a couple tablespoons of apple butter, and then softened in the microwave for a few minutes.

I loved them so much I made them with bananas and chocolate chips also!

My Husband Made this for a football potluck and added cream cheese and sprinkled powder suger over them and they were a hit..I loved them we all Loved them great recipe!

 

 

Very fast, easy, and wonderful! I forgot to sprinkle the cinnamon inside with the filling, so I put it in the sauce. This worked out great, because we spooned the sauce over the ice cream that was served with the apple enchiladas. All my husband would say was “WOW!”

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Absolutely delicious! I may never make regular apple dumplings again. These are so simple and taste like real apple dumplings without all the work! The only thing I changes was to cook the syrup a little longer to make it thicker.

This is so easy and so delicious to make. Served it to my in-laws last night and my father in law said it was better than homemade apple pie! Thanks for a great recipe!

This is a DELICIOUS apple dessert – serve it up right from the oven with vanilla ice cream – a sure hit with family and friends!

Ingredients:

1 (21 ounce) cans apple fruit filling and topping ( or other fruit filling)
6 (8 inch) flour tortillas
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water

Directions:

Spoon fruit filling evenly down centers of tortillas.
Sprinkle with cinnamon.
Roll up, and place, seam side down, in a lightly greased baking dish.
Bring butter and next 3 ingredients to a boil.
Reduce heat, and simmer, stirring constantly, 3 minutes.
Pour over enchiladas: let stand 30 minutes.
Bake at 350 for 20 minutes.

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