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Apple Pie Enchiladas

Apple pie enchiladas are filled with cinnamon-spiced apple pie filling, rolled in flour tortillas, and baked beneath a buttery sugar sauce. The edges turn lightly browned while the sauce bubbles around the tender tortillas.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the enchiladas
  • 1 cooking spray
  • 1 can (21 oz) apple pie filling
  • 8 flour tortillas 8-inch
For the sauce
  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup water
  • 1 tsp ground cinnamon

Equipment

  • 1 9x13-inch baking dish
  • 1 medium saucepan

Method
 

Assemble the enchiladas
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Coarsely chop any large apple slices in the pie filling.
  4. Spoon about 1/4 cup filling down the center of each tortilla and roll it up snugly.
  5. Arrange the tortillas seam side down in the baking dish.
Make the sauce
  1. Combine the butter, sugar, water, and cinnamon in a medium saucepan.
  2. Bring to a boil over medium heat, stirring until the butter melts and the sugar dissolves.
  3. Pour the hot sauce evenly over the enchiladas.
Bake
  1. Bake for 25 to 30 minutes, until the sauce is bubbling and the tortilla edges are lightly browned.
  2. Rest for 10 minutes before serving.

Notes

For even filling, chop any large apple slices before rolling the tortillas. Refrigerate leftovers for up to 4 days; freezing is not recommended because the tortillas can become soft. Use gluten-free tortillas if a gluten-free option is needed, and check that the pie filling is gluten-free.