Discover the secret to a scrumptious dessert fusion in this recipe for Apple Pie Enchiladas! Combining the beloved flavors of traditional apple pie with the satisfying texture of enchiladas, this unique treat is a must-try for all ages.
Perfect for family gatherings or potlucks, these enchanting Apple Pie Enchiladas are a delightful way to enjoy the best of both worlds. With an easy-to-follow recipe, mouthwatering ingredients, and a touch of Southern charm, this one-of-a-kind dessert is sure to become a new family favorite.
Here are some frequently asked questions and their answers, so you can make the most out of this delightful dessert. Here we go!
Can I use homemade apple pie filling instead of canned?
Absolutely! Homemade apple pie filling adds a personal touch to your dessert and allows you to control the sweetness and spice levels. Just make sure it’s cooled before filling the tortillas.
Can I freeze Apple Pie Enchiladas for later use?
Yes, you can! Assemble the enchiladas without the sauce, then wrap them tightly in plastic wrap and aluminum foil before freezing. When you’re ready to enjoy, thaw in the refrigerator, pour the sauce over the top, and bake as directed.
What other fruit fillings can I use for this recipe?
Feel free to get creative with your fillings! Try using cherry, peach, or blueberry pie filling for a tasty twist. You can even mix different fruits together for a unique flavor combination.
Can I make these Apple Pie Enchiladas vegan or dairy-free?
Certainly! Use dairy-free margarine instead of butter and ensure your tortillas are vegan-friendly. If you’re making homemade pie filling, use a plant-based butter substitute or coconut oil.
Can I use corn tortillas instead of flour tortillas?
While you can use corn tortillas, they have a different texture and may become slightly soggy when soaked with the sauce. Flour tortillas are recommended for the best results in this recipe.
How long will the Apple Pie Enchiladas keep in the refrigerator?
These delicious treats will keep for up to 3 days in the refrigerator when stored in an airtight container. Just be sure to reheat them gently in the oven or microwave before serving.
- 8 flour tortillas (8-inch size)
- 1 can (21 oz) apple pie filling
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
- Dice the apple pie filling into smaller pieces for easier filling and rolling. You can do this by slicing them right in the can with a knife.
- Lay out a tortilla and place about 2 tablespoons of the diced apple pie filling in the center. Be sure to leave enough space at the ends for folding.
- Fold the ends of the tortilla inward, then roll it up like a burrito, ensuring the apple pie filling stays inside. Repeat with the remaining tortillas and filling.
- Arrange the rolled tortillas seam-side down in the prepared baking dish.
- In a small saucepan, combine the butter, water, granulated sugar, brown sugar, and cinnamon. Stir to combine and melt the butter over medium heat.
- Once the butter has melted and the sauce starts to boil, let it cook for 3 minutes, stirring occasionally.
- After the sauce has boiled for 3 minutes, remove it from the heat and pour it evenly over the apple pie enchiladas in the baking dish.
- Allow the enchiladas to rest for 30 minutes so the tortillas can soak up some of the sauce.
- Bake the enchiladas in the preheated oven for 20-30 minutes or until they turn golden brown.
- Remove the Apple Pie Enchiladas from the oven and let them cool slightly before serving.