APPLE PIE ENCHILADAS – More Healthy Finder

APPLE PIE ENCHILADAS

 

HOW TO MAKE APPLE PIE ENCHILADAS?

While my greatest apple pie recipe will always be a classic, there are occasions when you want something a little bit more unique. These Apple Pie Enchiladas are a creative take on traditional apple pies that you must try!

My passion for all things enchilada has long been established, and I like experimenting with different variations on the classic dish. These apple pie enchiladas are frequently referred to as “Mexican Apple Pies” on dessert menus, and you could certainly prepare this dish using pre-made pie crust if you wanted to make it even more decadent.

I went light on the ingredients and used flour tortillas (which is how I’ve eaten them in restaurants before). However, I believe corn tortillas might be too salty for this recipe. If you decide to try these, please report back and let me know how they came out!
With my daycare children, I prepared these apple pie enchiladas, and although it was a little messy, we all had a great time making them and then eating them a la mode.

INGREDIENTS NEEDED TO MAKE THIS EASY RECIPE:

For the filling: Use Homemade Apple Pie Filling or a large can of apple pie filling.

Flour tortillas of 8-inches, I used six.

1 small spoon.Of ground cinnamon.

Half a Cup.Of butter.

Half a Cup.Of white sugar.

Half a Cup.Of brown sugar.

Half a Cup.Of water.

PREPARATION:

1st Step:

Set the temperature of the oven to 350 degrees Fahrenheit. Using butter, grease a 9 x 13-inch baking dish.

2nd Step:

If necessary, warm the tortillas in the microwave for a few seconds to make them easier to roll.

3rd Step:

To assemble, spoon approximately one heaping 1/4 cup of pie filling off the middle of each tortilla and sprinkle with cinnamon equally on top of each tortilla.

4th Step:

After that wrap the tortillas in a towel and put them seam side down in an oiled baking pan.

5th Step:

Boil the butter, white sugar, brown sugar, and water in a medium saucepan until the sugars are completely dissolved.

6th Step:

Reduce the heat to low and continue to whisk continuously for 3 minutes.

7th Step:

Pour the sauce over the enchiladas and sprinkle with more cinnamon on top if desired. Set aside for 45 minutes.

8th Step:

At this point, bake it for 20 minutes, until the top is golden brown, in a preheated oven.

9th Step:

Top with the desired quantity of caramel sauce and serve while still warm, topped with vanilla ice cream or whipped cream.

THIS RECIPE MAKES SIX YIELDS, DON’T HESITATE TO TRY IT WITH YOUR CHILDREN OR FRIENDS AND ENJOY IT!!

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