Sunday, September 22, 2013

Apple Enchiladas

 There's nothing quite like warm apple pie... is there?  This pinned recipe is pretty darn close.

I'm too intimidated to attempt apple pie from scratch, so when I found this pin, I was excited because it meant that I make a quick, easier version a bit similar to the popular pie.

Ingredients and directions:

Cherries or peaches can be substituted for apples.

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

  • 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 45 minutes.
  • Bake in preheated oven 20 minutes, or until golden.
  • Serve with vanilla ice cream.

Combining the sugars, butter, and water smelled so nice while it warmed on the stove!

When you start to spoon the apple pie filling into each tortilla, you begin to realize that one can probably isn't enough to really fill the inside.

 I folded them up and placed them in a 9x13.  I know, I know, my enchiladas are inconsistent in size.  The first one is filled more when apple pis filling than the ones at the top.  The last ones I did aren't as full and I folded them loosely in attempts to make them similar to the other ones.

I plated the apple enchiladas with some vanilla bean ice cream and also some whipped cream.  I also drizzled some of the sauce over everything. :)

Verdict:A very tasty dessert!  The tortilla was still a bit soft, I think maybe it would've been a bit better if it was crispier.  Definitely will buy two cans of apple pie filling next time so that there's more to fill up. 

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