Friday, September 27, 2013

Apple Pie Enchiladas

What do you get when you cross an enchilada with an apple pie?
This dinner-dessert hybrid is the perfect dish for people who want a sweet treat with a Mexican twist.

Apple Pie Enchiladas-makes 6
6 8-inch flour tortillas
1 21-ounce can apple pie filling
½ cup water
½ cup butter
½ brown sugar
½ white sugar
1 tsp vanilla
1 tsp ground cinnamon
powdered sugar for dusting

Preheat oven to 350F.

Combine butter, water and sugars in a saucepan over medium heat. Bring to a boil, reduce heat and let simmer for 3 minutes. Then, remove it from heat and stir in the vanilla.

Spread out the tortillas and spoon roughly ¼ cup of pie filling down the center of each tortilla. Sprinkle on cinnamon and roll, tucking in the edges the way you would a burrito. Lightly grease a baking dish and place the tortillas seam-side down.

Now, pour the sauce over the tortillas and let sit for 45 minutes. Bake until golden brown, roughly 30 minutes. Dust with powdered sugar, if desired. 


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