Warm Apple Pie Enchiladas

This cinnamon-spiced apple pie enchilada recipe transforms the classic American dessert into a fun, handheld treat that combines the best of two worlds. The warm, gooey apple filling wrapped in soft tortillas and bathed in a sweet sugar sauce creates an irresistible dessert that comes together in just 40 minutes.

I first made these enchiladas for a fusion-themed dinner party, and they were the surprise hit of the evening. Now my family requests them for movie nights and casual gatherings when we want something sweet but not overly fussy.

Ingredients

• Apple pie filling: Provides ready-made convenience with perfectly spiced apples. You can use homemade filling for a more personalized touch and to control sweetness
• Flour tortillas: Create the perfect wrapper. Look for the 8-inch size which holds the filling well without being too bulky
• Ground cinnamon: Adds warmth and enhances the apple flavor. Fresh ground cinnamon makes a noticeable difference
• Butter: Creates richness in the sauce. Use unsalted to control the overall sweetness
• White sugar: Provides sweetness and helps create the syrupy sauce texture
• Brown sugar: Adds depth and caramel notes. Dark brown sugar works best for a more pronounced molasses flavor
• Water: Thins the sauce to the perfect consistency for coating the enchiladas

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F and prepare your baking dish with a light coating of butter or non-stick spray. The moderate temperature ensures the tortillas brown nicely without burning the sugar sauce.

Prepare the Tortillas:

Lay each tortilla flat and spoon about 1/3 cup of apple pie filling down the center. Distribute the filling evenly so each enchilada has a good amount of fruit. Sprinkle with cinnamon to enhance the apple pie flavor.

Roll the Enchiladas:

Fold in both sides of each tortilla first, then roll from bottom to top to create a secure package. Place them seam-side down in your baking dish to prevent them from unraveling during baking.

Make the Sauce:

Melt butter slowly over medium heat in a saucepan, then add both sugars and water. Stir constantly to prevent burning until the mixture bubbles gently. This sauce is what transforms these from simple rolled tortillas into decadent dessert enchiladas.

Assemble and Bake:

Pour the hot sugar sauce evenly over your rolled enchiladas, making sure to coat each one thoroughly. The sauce will seep into the tortillas during baking, creating a caramelized exterior and moist interior.

Cool and Serve:

Allow the finished dish to rest briefly before serving. This cooling period helps the sauce thicken slightly and prevents burned mouths from too-hot filling.

The brown sugar in this recipe is my secret weapon. I sometimes add an extra tablespoon when I want a more caramel-like sauce. My nephew once declared these enchiladas better than apple pie because you get the perfect ratio of filling to wrapper in every bite.

Make Ahead Options

These apple pie enchiladas work wonderfully as a make-ahead dessert. You can assemble the entire dish up to 24 hours in advance and refrigerate it covered with plastic wrap. When ready to serve, simply let the dish come to room temperature for about 30 minutes before baking. You might need to add 5-7 minutes to the baking time if starting from a chilled state. The flavors actually develop nicely with a little rest time.

Creative Variations

The basic recipe serves as an excellent template for customization. Try adding a handful of dried cranberries or raisins to the apple filling for extra texture and flavor contrast. Chopped nuts like pecans or walnuts make a wonderful addition for crunch. For a more complex flavor profile, mix in a teaspoon of vanilla extract or a tablespoon of bourbon to the sugar sauce before pouring it over the enchiladas. During fall, pumpkin pie spice can replace the cinnamon for a seasonal twist.

Serving Suggestions

While these enchiladas are delicious on their own, they reach new heights when paired with complementary toppings. A scoop of vanilla ice cream creates a magical hot-cold contrast as it melts into the warm enchiladas. Freshly whipped cream with a touch of cinnamon folded in makes an elegant topping. For extra decadence, drizzle caramel sauce over the plated dessert or sprinkle with toasted sliced almonds. These enchiladas also pair beautifully with coffee or hot apple cider for a complete dessert experience.

Frequently Asked Questions

→ Can I use homemade apple pie filling?

Yes! Homemade apple pie filling works wonderfully in this recipe. Adjust the sweetness and cinnamon to your preference.

→ How can I make the enchiladas crispier?

To achieve a crispier texture, broil the enchiladas for 1-2 minutes after baking. Keep a close eye to avoid burning.

→ Can I prepare these ahead of time?

You can assemble the enchiladas and refrigerate them, covered, for up to 1 day. Bake just before serving for the best results.

→ What toppings complement this dessert?

Top these enchiladas with vanilla ice cream, whipped cream, or a drizzle of caramel or chocolate sauce for extra indulgence.

→ Can I use gluten-free tortillas?

Yes, gluten-free tortillas can be used as a substitute. Ensure they are pliable enough to roll without breaking.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.