I was in charge of the food for a college student get together and was short on desserts and time. I typically go for the chocolate peanut butter dish, but lately discovered a new favorite snack – Honey Crisp Apple Slices sprinkled with Cinnamon. Perhaps I could make something that would complement the meal I was planning…..
These enchiladas had called for canned apple pie filling, but I couldn’t do that! I made my own. Here it is! (note, you will probably have leftover after making the enchiladas)
Apple pie filling:
- 9 cups thinly sliced apples
- 1 1/2 tablespoons lemon juice
- 2 1/4 cups white sugar
- 1/2 cup tapioca
- 1 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 5 cups water
- In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat.
- Combine sugar, tapioca, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
- Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
- Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
- In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
- Pour sauce over enchiladas and let stand 45 minutes.
- Bake in preheated oven 30 minutes, or until golden.
- Serve with vanilla ice cream.
I highly recommend serving these with something to cut the sweetness a bit – ice cream (yes, even though it’s sweet) is a great option!