Apple Pie Enchiladas – If you’re looking for a unique and delicious dessert recipe, then these Apple Pie Enchiladas are sure to be a hit! These enchiladas are a sweet twist on the classic savory dish and are the perfect dessert to impress your guests or indulge in on a cozy night in. With just a few simple ingredients, you can whip up a delicious treat that will leave everyone craving more. So why not give these Apple Pie Enchiladas a try and add some sweetness to your day?
Every time I make these Apple Pie Enchiladas, my husband and I can’t get enough of them! They have become a staple in our household, and we often make them for special occasions or just because. The combination of warm apple pie filling, cinnamon, and the sweet and gooey sauce is simply irresistible. I remember the first time I made these enchiladas for my husband; he was skeptical at first, but after taking one bite, he was hooked! Now, we often find ourselves craving these delicious treats and can’t wait to share them with our friends and family.
Why This Recipe Rocks::
- A unique twist on a classic dish that is sure to impress your guests
- Quick and easy to prepare with just a few simple ingredients
- A sweet and gooey sauce that perfectly complements the warm apple pie filling
- Can be served as a dessert or as a side dish to ham
- A perfect dessert for fall and winter gatherings
- 1 can (595 g) apple pie filling
- 6-8 (8-inch) tortillas
- 1 tsp cinnamon
- 1/2 cup (115 g) butter
- 1/2 cup (100 g) white sugar
- 1/2 cup (110 g) brown sugar
- 1/2 cup (120 ml) water
Preheat your oven to 350°F (175°C).
Spoon about one heaping quarter cup of apple pie filling evenly down the center of each tortilla. Sprinkle with cinnamon, roll up, tucking in edges, and place seam side down in a 9×13 casserole dish.
In a medium saucepan over medium heat, combine the butter, white sugar, brown sugar, and water. Bring to a boil, stirring constantly, then reduce heat and simmer for 3 minutes.
Pour the sauce over the enchiladas and let them stand for 45 minutes.
Bake in the preheated oven for 20 minutes, or until golden.
Serve hot with vanilla ice cream or as a side dish to ham.
If you’re feeling adventurous, you can add chopped nuts or raisins to the apple pie filling for an extra burst of flavor.
You can also substitute the apple pie filling for cherry or blueberry pie filling for a different twist.
Make sure to let the enchiladas stand for at least 45 minutes before baking to allow the sauce to seep into the tortillas.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator until you’re ready to bake them. Just be sure to add the sauce and let them stand for 45 minutes before baking.
Can I use homemade apple pie filling?
Absolutely! If you have a homemade apple pie filling recipe that you love, feel free to use it in this recipe instead of canned pie filling.
Can I make this recipe with other types of pie filling?
Yes, you can use any type of pie filling that you like in this recipe. Cherry, blueberry, and peach are all great options.
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer. They will have a slightly different texture than corn tortillas, but they will still be delicious.
Can I freeze leftover enchiladas?
Yes, you can freeze leftover enchiladas for up to 3 months. To reheat, let them thaw in the refrigerator overnight and then bake in a preheated oven at 350 degrees for 20-25 minutes, or until heated through.
Apple Pie Enchiladas
- 1 can 595 g apple pie filling
- 6-8 8-inch tortillas
- 1 tsp cinnamon
- 1/2 cup 115 g butter
- 1/2 cup 100 g white sugar
- 1/2 cup 110 g brown sugar
- 1/2 cup 120 ml water
- Preheat your oven to 350°F (175°C).
- Spoon about one heaping quarter cup of apple pie filling evenly down the center of each tortilla. Sprinkle with cinnamon, roll up, tucking in edges, and place seam side down in a 9x13 casserole dish.
- In a medium saucepan over medium heat, combine the butter, white sugar, brown sugar, and water. Bring to a boil, stirring constantly, then reduce heat and simmer for 3 minutes.
- Pour the sauce over the enchiladas and let them stand for 45 minutes.
- Bake in the preheated oven for 20 minutes, or until golden.
- Serve hot with vanilla ice cream or as a side dish to ham.