Apple Pie Enchiladas Recipe
Ingredients:
4 large flour tortillas
3 cups apples (peeled, cored, and sliced; Granny Smith or Honeycrisp work well)
½ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg (optional)
2 tablespoons butter
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ cup sugar (for the sauce)
½ cup water
½ teaspoon ground cinnamon (for the sauce)
1 tablespoon cornstarch (optional, for thickening)
Vanilla ice cream (for serving, optional)
Instructions:
Prepare the apple filling:
In a large skillet over medium heat, melt the butter. Add the sliced apples, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract. Cook for about 5-7 minutes until the apples are tender and the mixture is bubbly. Remove from heat.
Preheat the oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Assemble the enchiladas:
Place a few spoonfuls of the apple mixture into the center of each flour tortilla. Roll the tortilla tightly around the filling and place seam-side down in the prepared baking dish.
Make the sauce:
In a small saucepan, combine the sugar, water, and cinnamon. Bring to a boil, then reduce the heat and simmer for about 5 minutes. If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry and stir it into the sauce, cooking until thickened.
Bake:
Pour the sauce over the assembled enchiladas in the baking dish. Bake in the preheated oven for 20-25 minutes, or until the tortillas are slightly golden and heated through.
Serve:
Allow the enchiladas to cool for a few minutes before serving. They can be enjoyed warm, drizzled with the sauce and topped with a scoop of vanilla ice cream if desired.