Apple Enchiladas Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
• In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes.
• Bake in preheated oven 20 minutes, or until golden.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix apple pie filling, 1 teaspoon cinnamon, and nutmeg in a bowl.
• Beat cream cheese, confectioners' sugar, and 1/4 teaspoon cinnamon in a separate bowl until whipped and smooth. Stir apple pie filling mixture into cream cheese mixture.
• Spoon apple-cream cheese mixture into each tortilla; roll tortilla around filling. Arrange rolled tortillas, seam-side down, in a 9x13-inch baking dish.
• Mix white sugar, brown sugar, water, butter, cornstarch, and vanilla extract in a saucepan; bring to a boil. Reduce heat and simmer, stirring constantly, until sugar is dissolved, about 3 minutes. Spread sauce over rolled tortillas.
• Bake in the preheated oven on the top rack until enchiladas are bubbling, about 50 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
• Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
• Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
• Makes 6 large tortillas; may be cut in half to serve 12.

Steps:

• Butter a 2-quart baking dish (I use an 11 x 7-inch baking dish).
• Divide and spoon the pie filling down the center of each tortilla, then sprinkle with raisins (if using).
• Sprinkle the cinnamon lightly over the filling and raisins.
• Roll up tortillas and place seam side down in the baking dish.
• In a saucepan bring butter, white sugar, brown sugar, water and whipping cream to a boil; reduce heat and simmer, stirring constantly for about 3-4 minutes; pour over the enchiladas in the dish.
• Let stand at room temperature for 30 minutes before baking.
• Set oven to 350 degrees F.
• Bake for about 20 minutes.
• Serve warm with vanilla ice cream.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Warm tortillas in the microwave for approximately 20 seconds. This will make them easier to fold without cracking.
• Spoon fruit evenly onto the center of the tortillas.
• Sprinkle with cinnamon.
• Roll up tortillas and place seam side down on lightly greased 8x8 baking dish. I prefer to roll them (which is how the restaurant serves them) as opposed to making a square pocket. Makes for a nicer presentation.
• Bring margarine, sugars and water to a boil in a medium sauce pan.
• Reduce heat to a simmer, and stir constantly for 3 minutes.
• Pour sauce evenly over tortillas and sprinkle with extra cinnamon.
• Bake for 20 minutes.
• Optional: Top with a heaping scoop of vanilla ice cream and enjoy!