| | Directions | | Spoon about one heaping (quarter cup) of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges and place seam down in greased 2 quart baking dish. In a medium saucepan, over medium heat, combine butter, sugars and water. Bring to boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 30 minutes. Bake at 350° for 20 minutes or until golden. Serve warm with vanilla ice cream. I make this recipe with part apple and the other part cherry. |
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| Ingredients | | - |  | 1 can apple pie filling (21 ounce can) |
| - | | 1 teaspoon cinnamon |
| - | | 6 - 8 inch tortillas |
| - | | 1/2 cup sugar |
| - | | 1/2 cup brown sugar |
| - | | 1/2 cup water |
| - | | 1/2 cup butter |
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