Hey, friends! Today will be our last Sunday Recipes Series where we share fall recipes, so we’re going out with a bang. Chad found this recipe the other day and was practically drooling when he showed it to me! We’ve shared with you numerous recipes lately that have been nutrient-loaded, but tonight we’re thinking more along the lines of dessert. The description on this recipe says, “These are incredibly easy to make and are out of this world good!”
Technically this recipe calls for apple pie filling, but because the harvest time for apples is in the fall, they are flavor-packed right now. We’re thinking about trying this recipe with fresh apples rather than pie filling, seeing as we just picked up a half a bushel from Poyer’s (the awesome local market, for those of you who aren’t from Fort)!
Apple Pie Enchiladas
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar (or Stevia)
1/2 cup brown sugar
1/2 cup water
6 (8 inch) flour tortillas
1) Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon, then roll up, tucking in edges. Place seam side down in a prepared dish.
2) In 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.
3) Pour sauce over enchiladas and let stand 45 minutes. Don’t rush the 45 minute resting time for the sauce on the enchiladas; this step helps to magically transform the flour tortillas into faux pasty dough.
4) Bake in preheated oven at 350 degrees for 30 minutes, or until golden.
In Joyful Surrender,
(original recipe from http://www.justapinch.com/recipes/bread/savory-bread/apple-pie-enchiladas.html)