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.
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
Copyright 1999-2024 - Tecstra Systems Corporation/RecipeTips.com - All Rights Reserved
