Apple Enchiladas
Warm baked apple enchiladas with cinnamon, brown sugar and a buttery glaze — an easy family-friendly dessert served with a sprinkle of powdered sugar and chopped pecans.
Ingredients
Main Ingredients
- 6 whole medium apples (peeled, cored and sliced)
- 8 count flour tortillas (8-inch)
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar (packed)
- 1.5 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch for thickening filling
- 2 tablespoon unsalted butter melted, plus extra for brushing
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon salt
- 0.25 cup powdered sugar for dusting
- 0.5 cup chopped pecans optional
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.
- In a large skillet over medium heat, combine sliced apples, granulated sugar, brown sugar, ground cinnamon, lemon juice, cornstarch and salt. Cook and stir for 6–8 minutes until apples begin to soften and mixture thickens.
- Remove the skillet from heat and stir in melted butter and vanilla extract. Let the filling cool 5 minutes so it is easier to handle.
- Place a tortilla on a flat surface, spoon about 1/3 cup of the apple filling down the center, then roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
- Brush the tops of the rolled tortillas with a little melted butter. Bake uncovered for 25–30 minutes, or until tortillas are golden and filling is bubbly.
- Remove from oven and let cool 5 minutes. Dust with powdered sugar and sprinkle with chopped pecans before serving.
Notes
These apple enchiladas are best served warm with a scoop of vanilla ice cream. Store leftovers covered in the refrigerator for up to 3 days and reheat in a 325°F oven until warmed through.
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