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Apple Pie Enchiladas

Apple pie enchiladas wrap tender cinnamon-spiced Granny Smith apples in flour tortillas, then bake them in a buttery cinnamon sauce. The tortillas turn lightly browned as the sauce bubbles around the edges.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling and resting 25 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Make the apple filling
  • 4 Granny Smith apples medium, about 1 1/2 pounds, peeled, cored, and cut into 1/2-inch pieces
  • 0.25 cup brown sugar packed light
  • 1 teaspoon cinnamon ground
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
Assemble the enchiladas
  • 1 teaspoon vegetable oil for greasing the dish
  • 8 flour tortillas 8-inch
Make the cinnamon sauce
  • 0.5 cup butter unsalted
  • 1 cup sugar granulated
  • 0.5 cup water

Equipment

  • 1 3-quart saucepan
  • 1 9x13-inch baking dish
  • 1 microwave
  • 1 small saucepan

Method
 

Make the apple filling
  1. In a 3-quart saucepan, toss the apples with the brown sugar, cinnamon, and cornstarch.
  2. Stir in the lemon juice, then cook over medium heat for 8 to 10 minutes, stirring often, until the apples are just tender and the juices are thick and glossy.
  3. Transfer the filling to a bowl and let it cool for 15 minutes.
Assemble the enchiladas
  1. Heat the oven to 350°F.
  2. Lightly grease a 9x13-inch baking dish with the vegetable oil.
  3. Wrap the tortillas in a damp paper towel and microwave for 20 to 30 seconds, until pliable.
  4. Divide the filling among the tortillas, using about 1/3 cup per tortilla; roll them up and place them seam-side down in the baking dish.
Make the cinnamon sauce and bake
  1. Melt the butter in a small saucepan over medium heat.
  2. Stir in the granulated sugar and water; cook until the sugar dissolves and the sauce reaches a gentle simmer.
  3. Pour the sauce evenly over the enchiladas.
  4. Bake for 25 to 30 minutes, until the sauce is bubbling around the edges and the tortillas are lightly browned.
  5. Rest for 10 minutes before serving.

Notes

For the best texture, cook the apples only until just tender so they hold their shape in the tortillas. Refrigerate leftovers for up to 3 days; freezing is not recommended because the tortillas can turn soft. For a dairy-free swap, use a plant-based butter in the cinnamon sauce.