Just polished off a heaping plate of hot and spicy nachos and need something sweet to finish the meal? Try apple enchiladas. This recipe takes only minutes to make, is slightly better for you than apple pie and just as delicious.
I first tried this recipe after seeing it in a March 1999 edition of Southern Living. Now, 13 years later, I still make this at least once a month. Give it a try and let me know what you think.
1 21-ounce can of apple pie filling
6 8-inch tortillas (I use four 10-inch tortillas)
1 tsp. ground cinnamon
1/2 c. butter or margarine (this can be omitted if you are watching calories/fat - the recipe works fine without it)
1/2 c. regular sugar
1/2 c. firmly packed light brown sugar (I prefer dark brown sugar)
1/2 c. water
Place an equal amount of apple pie filling along the center of each tortilla. Roll the tortillas and place seam side down in a greased casserole dish (I use PAM cooking spray).
Combine butter, sugar, brown sugar and water in medium saucepan and bring to a boil. Reduce heat and simmer, stirring constantly, for three minutes.
Pour the sugar mixture over the apple enchiladas and let stand for 30 minutes.
Bake at 350 for 20 minutes, serve with vanilla ice cream if desired.
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