Apple Enchiladas

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…..

Apple Enchiladas

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


  1. In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat.
  2. Combine sugar, tapioca, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
  3. 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.


Apple Pie filling
10 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
  • 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!



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