Name: Irresistible Apple Pie Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American Fusion
Ingredients: 2 cups apple pie filling (homemade or canned); 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 6 flour tortillas (8-inch); 1/4 cup unsalted butter; 1/3 cup brown sugar; 1/3 cup granulated sugar; 1/2 cup water; 1 teaspoon vanilla extract

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If you’re craving a comforting treat that straddles the line between classic Americana and downright creative, look no further than these Irresistible Apple Pie Enchiladas. This fusion dessert captures the nostalgic flavors of a warm apple pie, but rolls them up in soft tortillas and bathes them in a buttery, sweet sauce that bakes into sticky, golden perfection. With each bite, the familiar spiced apple filling melts against a tender wrap, crowned with caramel and ice cream if you wish. It’s the ultimate twist for your dessert table—one that promises to wow apple pie fans and adventurous eaters alike.

Irresistible Apple Pie Enchiladas Recipe - Recipe Image

Ingredients You’ll Need

These simple staples come together to create magic. Each ingredient has its own special job, bringing warmth, texture, or extra decadence to the Irresistible Apple Pie Enchiladas.

Apple pie filling: Go for homemade if you have the time, but your favorite canned version works wonderfully for convenience and flavor.
Ground cinnamon: Brings cozy, classic spice to the apples—don’t skip this for that real apple pie taste.
Ground nutmeg: Just a touch adds depth and warmth that makes the whole dessert sing.
Flour tortillas: These 8-inch tortillas are the surprise star! They make for the perfect edible “crust.”
Unsalted butter: Essential for making that glossy, indulgent sauce that soaks into every bite.
Brown sugar: Adds rich, molasses notes to the sauce, deepening the dessert’s flavor.
Granulated sugar: Balances sweetness and helps achieve that craveable sticky finish.
Water: Thins the sauce to perfect pourability without diluting the flavor.
Vanilla extract: Just a splash rounds out the sauce with a bakery-fresh aroma.
Caramel sauce (optional): A decadent drizzle that looks fabulous and tastes even better.
Vanilla ice cream (optional): Melts into the warm enchiladas for a dreamy, creamy finish—highly recommended!

How to Make Irresistible Apple Pie Enchiladas

Step 1: Prepare the Filling

Start by stirring together your apple pie filling, cinnamon, and nutmeg in a mixing bowl. This blend gives your filling that unmistakable, spiced bakery aroma and ensures even flavor in every bite. If you’re using canned apples, chopping them up a bit smaller can help them roll better in the tortillas.

Step 2: Fill and Roll the Enchiladas

Lay out each tortilla and scoop a generous ⅓ cup of the apple mixture right down the center. Gently roll each one up, snug but not too tight, so the filling stays put. Nestle each roll seam-side down in your lightly greased 9×13-inch baking dish for the ultimate oven transformation.

Step 3: Make the Buttery Sauce

In a saucepan over medium heat, melt the butter until it’s golden and fragrant. Add both sugars and the water, then stir as the mixture comes to a gentle boil. Let it simmer for about three minutes, taking in that caramel aroma—it’ll get beautifully glossy. Off the heat, whisk in the vanilla for an irresistibly sweet finish.

Step 4: Pour and Bake

Carefully pour the warm sauce all over your filled tortillas, making sure to cover every edge. As it bakes at 350°F, the sauce will soak into the tortillas, forming a luscious coat. After 20–25 minutes, look for bubbling sauce and golden, lightly crisped tortilla tops.

Step 5: Serve and Savor

Let your Irresistible Apple Pie Enchiladas cool for a few minutes—if you can wait! Then, plate each one, drizzle with caramel sauce, and add a scoop of vanilla ice cream for that wow factor. Every bite will be tender, gooey, and loaded with pure apple pie bliss.

How to Serve Irresistible Apple Pie Enchiladas

Garnishes

Dress these beauties up with a drizzle of caramel sauce, a generous scoop of vanilla ice cream, and a sprinkle of powdered sugar. For bonus crunch and a little fancy flair, try scattered toasted pecans or even a pinch of flaky sea salt to offset the sweetness perfectly.

Side Dishes

Irresistible Apple Pie Enchiladas are rich and satisfying all on their own, but they’re delightful alongside a mug of hot apple cider, chai tea, or strong coffee. For a light contrast, fresh berries or a tart fruit salad make a bright, refreshing partner.

Creative Ways to Present

Think outside the pan! Try slicing each enchilada into thirds for sweet shareable bites at parties, or serve them family-style straight from the baking dish with a buffet of toppings. For a showstopping brunch, present them on a wooden board surrounded by bowls of whipped cream, toasted nuts, and fruit.

Make Ahead and Storage

Storing Leftovers

Leftover Irresistible Apple Pie Enchiladas keep well in the fridge for up to three days. Just transfer them to an airtight container after they’ve cooled, and store along with extra sauce or caramel so you can revive that gooey fresh-baked flavor with every serving.

Freezing

Want to stash some away for a rainy day? You can freeze the enchiladas (sauce and all) tightly wrapped or sealed in freezer containers for up to two months. Thaw overnight in the refrigerator before reheating so the texture stays just right.

Reheating

For the best results, reheat Irresistible Apple Pie Enchiladas in the oven at 325°F until warmed through and bubbly (about 15-20 minutes) to maintain that yummy crispness. Microwaving works too, especially for single servings—just cover and heat in short bursts so the sauce doesn’t overcook.

FAQs

Can I use corn tortillas instead of flour?

Flour tortillas are ideal for their pliability and subtle flavor. Corn tortillas have a stronger taste and less flexible texture, so they aren’t recommended for Irresistible Apple Pie Enchiladas, but you’re welcome to experiment if you prefer!

How do I make these vegan?

Swap the butter for vegan margarine, use a plant-based apple pie filling, and choose dairy-free caramel sauce and ice cream. The results will still be wonderfully rich and satisfying.

What apple variety is best for homemade filling?

Granny Smith apples are a top choice for their tartness and shape-holding abilities, but Honeycrisp or Fuji will give a lovely sweetness. Any combo of firm, slightly tart apples works for outstanding Irresistible Apple Pie Enchiladas.

Can I add other ingredients to the filling?

Absolutely! Try tossing in some chopped pecans, golden raisins, or dried cranberries for extra flavor and texture. The spices can also be adjusted to your personal taste for a custom touch.

Are these suitable for breakfast or only dessert?

Though undeniably decadent, Irresistible Apple Pie Enchiladas can double as a brunch treat or even a special breakfast—think of them as a cross between French toast and apple pie. Just serve with fresh fruit to lighten things up for the morning!

Final Thoughts

If you’re ready for a showstopper dessert that’s easy enough for any night but impressive enough for a holiday table, give Irresistible Apple Pie Enchiladas a spot in your recipe book. With cozy spices, gooey apples, and a caramel-kissed finish, they’re bound to win hearts and inspire delicious memories whenever you bake them. Share them, savor them, and don’t forget that scoop of ice cream!

Irresistible Apple Pie Enchiladas Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 enchiladas 1x
Diet: Vegetarian

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Description

These Irresistible Apple Pie Enchiladas are a delightful fusion of classic apple pie flavors wrapped in a soft flour tortilla, baked to perfection, and served with a decadent caramel drizzle. This dessert is a perfect combination of sweet, spiced apples with a hint of cinnamon and nutmeg, all rolled up like enchiladas and baked until golden and bubbly.

Ingredients

Scale

Apple Filling:

2 cups apple pie filling (homemade or canned)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Enchiladas:

6 flour tortillas (8-inch)

Sauce:

1/4 cup unsalted butter
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup water
1 teaspoon vanilla extract

Serving:

Caramel sauce and vanilla ice cream for serving (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Mix Apple Filling: In a bowl, mix the apple pie filling with cinnamon and nutmeg.
Fill Tortillas: Spoon about 1/3 cup of the apple mixture down the center of each tortilla. Roll up tightly like an enchilada and place seam-side down in the prepared baking dish.
Prepare Sauce: In a saucepan over medium heat, melt the butter. Add brown sugar, granulated sugar, and water. Bring to a boil, reduce heat, and simmer for 3 minutes, stirring constantly. Remove from heat and stir in vanilla extract.
Add Sauce and Bake: Pour the sauce evenly over the rolled tortillas. Bake for 20–25 minutes, or until the sauce is bubbly and the tortillas are golden.
Serve: Let cool slightly before serving. Drizzle with caramel sauce and serve with a scoop of vanilla ice cream, if desired.