Apple Pie Enchiladas Bake
A sweet twist on a classic dessert, combining the flavors of traditional apple pie with the handheld convenience of enchiladas.
Ingredients
For the Filling
- 4 cups peeled and diced apples approximately 480 g
- 375 ml water
- 150 g granulated sugar
- 110 g brown sugar, packed
- 2 teaspoons apple pie spice blend
- 3 tablespoons cornstarch
For the Enchiladas
- 6 medium soft flour tortillas
- 3 tablespoons cinnamon sugar
- 120 ml caramel sauce
- 4 tablespoons unsalted butter, melted approximately 56 g
Instructions
Preparation
- Gather all your ingredients. Peel and dice the apples, and measure out the sugars, spices, and other components.
- In a medium saucepan, combine the diced apples with water, granulated sugar, brown sugar, and apple pie spice. Cook over medium heat until the apples soften and the mixture begins to simmer, about 10 minutes.
- Add cornstarch to the simmering mixture and stir continuously for 2 to 5 minutes until it thickens to a smooth consistency.
- If needed, warm the tortillas briefly in the microwave to soften them for easier rolling.
- Spoon approximately 80 ml of the apple filling onto each tortilla, sprinkle with cinnamon sugar, and roll tightly, tucking in the edges.
- Place the rolled tortillas seam-side down in a baking dish, ensuring they are evenly spaced.
- In a small bowl, mix together the caramel sauce and melted butter until fully combined.
- Evenly pour the caramel and butter mixture over the enchiladas. Let them rest for 15 minutes at room temperature.
- Preheat your oven to 190°C. Bake the dish for 30 to 35 minutes until the tortillas are lightly golden and the sauce is bubbling.
Serving
- Allow the enchiladas to cool slightly before serving. Serve with vanilla ice cream or whipped cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage. To reheat, use an oven or microwave for convenience.