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Apple Pie Enchiladas

Apple pie enchiladas with soft flour tortillas baked in a cinnamon brown butter sauce until bubbly and golden. Filled with apple pie filling and warm spiced sauce, then served with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 21 oz apple pie filling Use canned apple pie filling.
  • 1 tsp cinnamon For the filling.
  • 0.25 tsp nutmeg For the filling.
  • 8 flour tortillas 8-inch tortillas.
Cinnamon brown butter sauce
  • 0.5 cup unsalted butter Melted for the sauce.
  • 0.5 cup granulated sugar For the sauce.
  • 0.5 cup brown sugar Packed brown sugar for the sauce.
  • 0.5 cup water For the sauce consistency.
  • 1.5 tsp cinnamon For the sauce.
  • 0.25 tsp nutmeg For the sauce.
Serving
  • 1 vanilla ice cream Serve warm alongside enchiladas.
  • 1 caramel sauce Drizzle for serving.

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Prep and assemble
  1. Preheat the oven to 350F and butter a 9x13 baking dish to prevent sticking.
  2. Stir cinnamon and nutmeg into the apple pie filling until evenly coated.
  3. Spoon 2-3 tablespoons of apple filling down the center of each flour tortilla, roll tightly, and place seam-side down in the buttered dish.
Make the sauce and bake
  1. Melt unsalted butter with granulated sugar, packed brown sugar, and water over medium heat, stirring until smooth.
  2. Stir in cinnamon and nutmeg to finish the sauce, then pour it over the rolled enchiladas.
  3. Bake for 20-25 minutes at 350F until the sauce is bubbly and the tortillas look golden.
Serve
  1. Serve the apple pie enchiladas warm with vanilla ice cream and drizzle with caramel sauce.

Notes

For the best roll, fill each tortilla with just enough apple pie filling to stay tight when rolled, and keep the seam-side down so it doesn’t unroll. Store leftovers covered in the refrigerator up to 3 days; rewarm in a 350F oven until hot and bubbly. Freezing is not recommended because tortillas can soften too much after thawing. For a gluten-reduced option, use gluten-free 8-inch tortillas and follow the same bake time.