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Instructions. Preheat oven to 350 degrees and butter a 7x11 baking dish. Spoon about 1/3 cup of the pie filling off center into each tortilla and sprinkle with cinnamon. Roll up, making sure to tuck in the edges, and place seam side down into the baking dish. In a medium saucepan, bring both sugars, butter, and water to a boil.

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Instructions. Preheat oven to 375 degrees. Prepare a casserole dish by spraying with cooking spray (6 tortillas will fit in an 11 X 7 pan while 8 will need a 9 X 13 pan or equivalent). Mix apples, granulated sugar (1/2 c), cinnamon and nutmeg in a medium bowl. Microwave tortillas for 30 seconds.

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Pairing Your Apple Pie Enchiladas with the Right Toppings. The right topping takes this dish from delicious to divine. A scoop of vanilla ice cream, perhaps? Or maybe a drizzle of homemade cinnamon syrup? The choices are endless and oh-so-delicious. Tips for Storing and Reheating Apple Pie Enchiladas. Worry not about leftovers!

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In a saucepan, add butter, brown and white sugar and water, and bring to a boil, stirring all the time. Once it reaches a boil, turn the heat down and let it simmer for 2 - 3 minutes. 4. Pour the sauce over the enchiladas, evenly so they are all covered and allow to rest for 30 - 45 minutes. 5.

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Butter a 9x13 inch baking pan. Take each tortilla and fill it with a little over 1/4 cup of the apple mixture. Roll them up and place them on the baking pan with the seam down. Pour the water/butter/sugar mixture over the enchiladas when finished. Sprinkle with ground cinnamon and let it sit for 20 minutes. Preheat oven to 350 degrees and bake.

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Melt the butter over medium heat in a large skillet. Toss the diced apples, sugar, cinnamon, and water into the skillet and stir until evenly mixed. Allow the apple mixture to simmer on the stove, stirring intermittently, until the apples become soft and the liquid thickens, usually after 10-15 minutes of cooking time.

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Sprinkle them with some sugar, vanilla sugar, cinnamon, nutmeg, and cardamom. Mix everything, until the apples are fully coated. Chop walnuts and combine. Roll out a tortilla and spread cream cheese through the middle. Use approximately a tablespoon of cheese per tortilla.

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Preheat oven to 400 degrees F (200 degrees C). Mix apple pie filling, 1 teaspoon cinnamon, and nutmeg in a bowl. Beat cream cheese, confectioners' sugar, and 1/4 teaspoon cinnamon in a separate bowl until whipped and smooth. Stir apple pie filling mixture into cream cheese mixture. Spoon apple-cream cheese mixture into each tortilla; roll.

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1. Preheat oven to 350°F. In a small bowl combine 1/4 cup white sugar and cream cheese. 2. Spread about 2 tablespoons of the cream cheese mixture down the center of each tortilla. Spoon about 1/4 cup of the apple filling on top of the cream cheese down the center of each tortilla. Sprinkle each tortilla lightly with cinnamon.

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Instructions. Mix all filling ingredients together and set aside. In a saucepan over medium heat, combine butter, white sugar, brown sugar and water and bring to a boil, stirring constantly. Reduce heat and simmer 3 minutes. Spoon a quarter cup of filling evenly down the center of each tortilla and sprinkle with cinnamon.

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In a medium saucepan, add the apples, water, sugars, and apple pie spice. Cook over medium heat until the apples begin to soften and the liquid comes to a light boil. This will take about 10 minutes. Add cornstarch and cook for an additional 2-5 minutes or until the filling becomes thick and smooth.

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Optional Creaminess: Add a dollop of cream cheese to the apple filling for a richer texture. Cover While Baking: Using aluminum foil helps the enchiladas bake evenly without drying out. Serve Warm: These enchiladas are best served warm, and a scoop of ice cream on top makes them heavenly

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Meanwhile, in a separate saucepan, bring the water, butter and granulated sugar to a boil. Boil, stirring regularly, for 3 minutes. Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking dish. Soften the tortillas in the microwave if needed to make them pliable and easier to roll.

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3/4 cup brown sugar. 3/4 cup water. In a small bowl combine 1/2 cup powdered sugar and cream cheese. In a separate small bowl, combine 1 teaspoon ground cinnamon and 1/4 cup white sugar. Spread about 2 tablespoons of the cream cheese mixture down the center of each tortilla. Spoon about 1/4 cup of the apple filling on top of the cream cheese.

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Preparation. Preheat oven to 350 degrees F and grease an 8x8 baking dish. Working one at a time, spoon the apple pie filling into the tortillas, roll tightly, and place in the baking dish with the seam side down. In a small saucepan, add the white sugar, brown sugar, water, butter, and cinnamon. Bring to a boil and then simmer for 3-4 minutes.

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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 side down in prepared dish. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.