FB Source: Julie Thompson
Ingredients:
1 (21 ounce) can apple (or cherry) pie filling
1 tsp ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 tsp vanilla
6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}
Directions:
Each sauce recipe is enough for 6 Apple Pie Enchiladas
*I usually make a double batch of sauce. Its That Good!
1 (21 ounce) can apple (or cherry) pie filling
1 tsp ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 tsp vanilla
6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}
Directions:
- Spoon about one heaping 1/4 cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) 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, remove from heat and stir in 1 teaspoon vanilla.
- Pour sauce over enchiladas and let stand 45 minutes .. Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough
- Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
Each sauce recipe is enough for 6 Apple Pie Enchiladas
*I usually make a double batch of sauce. Its That Good!
Stacie says: "We've made these before, and my family wasn't a fan of doubling the sauce. They were good, but the extra sauce made them super-sweet. We really liked them, however, even with the super-sweet sauce. Also, these are GREAT with cherry pie filling, if you prefer cherry over apple."
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