Apple Pie Enchiladas

Our closest relatives will be arriving next week – my husband’s and my parents, as well as my sisters – since we are planning a party for our little son Christopher.

We should prepare something delicious, but my mother’s responsibilities don’t provide me with much time, and what should I make?

Apple Desserts are becoming more popular as the fall season approaches. However, because arriving visitors are prone to harsh criticism, they say: Ooooh, no! Isn’t it time for another apple cake? Anyway, I’m going to cook that apple cake!



1 (21 ounces) can apple pie filling or homemade apple pie filling

6 flour tortillas (8 inches)

1 teaspoon cinnamon powder

1 pound of butter

1/2 cup sugar (white)

a half cup of brown sugar

1 cup of water



Preheat the oven to 350 degrees Fahrenheit.

Using butter, grease a 9 x 13-inch baking dish.

If necessary, soften the tortillas in the microwave to make rolling easier.

Sprinkle equally with cinnamon and spoon roughly one heaping 1/4 cup of pie filling just off the center of each tortilla.

Place the tortillas seam side down in a greased baking tray.

Bring butter, white sugar, brown sugar, and water to a boil in a medium saucepan.

Reduce heat to low and continue to swirl regularly for 3 minutes.

Pour sauce over enchiladas, cover with more cinnamon if preferred, and set aside for 45 minutes.

Bake for 20 minutes, or until golden brown, in a preheated oven.

Serve warm with vanilla ice cream or whipped cream and as much caramel sauce as desired.


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