Description
Enjoy these warm Apple Enchiladas filled with spiced apples and wrapped in buttery tortillas, baked to golden perfection. Drizzled with caramel sauce and paired with vanilla ice cream, this comforting dessert is perfect for any occasion.
Ingredients
Scale
- 2 large apples (Granny Smith or Honeycrisp)
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup brown sugar
- 1 tablespoon all-purpose flour
- 8 large flour tortillas
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup water
- 1/2 cup caramel sauce (store-bought or homemade)
- Vanilla ice cream (for serving, optional)
Instructions
- Start by washing the apples thoroughly under cold water to remove any wax or residue.
- Peel the apples using a vegetable peeler or a paring knife.
- Core the apples and chop them into small, bite-sized pieces (about 1/2-inch cubes).
- In a medium bowl, combine the chopped apples with lemon juice, ground cinnamon, ground nutmeg, brown sugar, and flour. Toss until the apples are well coated.
- In a large skillet, melt 1/4 cup of unsalted butter over medium heat.
- Once melted, remove the skillet from heat and let it cool slightly.
- Dip one tortilla into the melted butter, ensuring both sides are coated.
- Place the buttered tortilla on a clean surface and spoon about 1/4 cup of the apple mixture onto the center.
- Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top. Repeat for all tortillas.
- Preheat your oven to 350°F (175°C).
- In a separate saucepan, combine the remaining 1/4 cup of unsalted butter, granulated sugar, vanilla extract, and water. Heat over medium heat, stirring until smooth and the sugar is dissolved.
- In a greased 9×13 inch baking dish, arrange the rolled enchiladas seam-side down.
- Pour the warm butter-sugar mixture evenly over the enchiladas.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until golden brown and bubbly.
- Once baked, let the enchiladas cool for about 5 minutes.
- Drizzle caramel sauce over the top.
- Serve one or two enchiladas per person with a scoop of vanilla ice cream on the side.
- Optionally, sprinkle extra cinnamon or chopped nuts on top of the ice cream.
Notes
- For added flavor, consider adding chopped nuts to the apple mixture.
- You can substitute the apples with pears or a mix of fruits for a different twist.
- If you prefer a less sweet dessert, reduce the amount of sugar in the butter-sugar mixture.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes