Apple Pie Enchiladas Bake
A delightful twist on classic apple pie, these enchiladas combine sweet cinnamon apples wrapped in soft tortillas, topped with caramel sauce for an irresistible dessert.
Ingrédients
Filling and Tortillas
- 4 cups peeled and diced apples A mix of sweet and tart apples like Granny Smith and Honeycrisp.
- 375 ml water
- 150 g granulated sugar Can be substituted with natural sweeteners.
- 110 g brown sugar Packed.
- 2 teaspoons apple pie spice blend
- 3 tablespoons cornstarch
- 6 medium soft flour tortillas For gluten-free, substitute with corn tortillas.
- 3 tablespoons cinnamon sugar
- 120 ml caramel sauce Homemade is recommended for richer taste.
- 4 tablespoons unsalted butter, melted For a vegan version, use coconut oil.
Instructions
Preparation
- Start by peeling and dicing your apples.
- In a medium saucepan, combine the diced apples, 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 the cornstarch to the apple mixture and stir thoroughly. Continue cooking for 2–5 minutes until the filling thickens and becomes smooth. Remove from heat and let it cool slightly.
Assembly
- Lay out your flour tortillas on a clean surface.
- Spoon approximately 80 ml of the apple filling onto each tortilla and sprinkle a little cinnamon sugar on top.
- Carefully roll each tortilla tightly, tucking the edges in as you go. Place the rolled tortillas seam side down in a greased 33 x 23 cm baking dish.
Baking
- In a small bowl, mix the caramel sauce with the melted butter until smooth.
- Evenly pour the caramel-butter mixture over the assembled enchiladas. Allow them to rest for about 15 minutes at room temperature.
- Preheat your oven to 190°C. Once ready, bake for 30–35 minutes until the tortillas are lightly golden and the sauce is bubbling.
Serving
- Allow the dish to cool slightly before serving. Cut into pieces with a spatula and consider serving with a scoop of vanilla ice cream.
Notes
This dish can be customized with nuts or raisins. Store leftovers in an airtight container for 3–5 days or freeze unbaked for up to three months.