Apple Enchiladas
This apple dessert is a sweet version of a Mexican favorite, drizzled with caramel.
Ingredients
- 6 8-inch flour tortillas
For The Filling:
- 1/4 cup unsalted butter
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 4 cups apples , peeled, cored and thinly sliced
- 1/4 cup packed light brown sugar
- dash of nutmeg
For The Syrup:
- 1/2 cup brown sugar
- 1/3 cup white sugar
- 1/2 cup water
- 1/3 cup butter
- 1/3 cup chopped walnuts , for topping
- additional cinnamon , for topping
Instructions
Filling:
First, in a large bowl, combine the apple slices with the lemon juice. In a large skillet, melt the butter over medium heat. Add the apples, stir in the brown sugar, cinnamon and nutmeg. Cook, stirring, until apples are tender, about 4 to 5 minutes. Mix the cornstarch with about 2 teaspoons of water and stir into the apple mixture. Cook until thickened, about 1 to 2 minutes. Remove from heat and let cool slightly.
Then, lightly oil or coat a 9 X 13 inch baking dish with nonstick cooking spray and set aside.
Assembling of enchiladas:
If necessary, soften the tortillas in the microwave so they don't break while you roll the enchiladas. Pour about 1/4 cup of apple over the bottom of the tortilla. Fold the sides, roll up the tortilla firmly (see image above) and place the seam side down on the prepared baking dish. Repeat with the rest.
The sirup:
In a saucepan, melt the butter, white sugar, brown sugar and water over medium heat, stirring frequently. Once at boil, boil for 3-4 minutes, stirring constantly. Remove from heat and pour the sugar mixture over the tortillas (set aside syrup to sprinkle with nuts). Sprinkle cinnamon and nut tortillas with the rest of the syrup. Let stand 20 to 30 minutes (so that the tortillas absorb part of the sauce).
Preheat the oven to 350 degrees F. Bake, uncovered, for 20 minutes. Serve with whipped cream or vanilla ice cream. Happy Cooking Time.
