I followed the original recipe which calls for a topping for these pictures…but I’ve had it quite a few times since and it really doesn’t need it. It can be as simple as baking your favorite pie filling wrapped in a tortilla! Dessert doesn’t get much easier than that.
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Preheat oven to 350F and grease a 2 quart baking dish. Fill each tortilla with a heaping 1/4 cup of pie filling. Sprinkle with cinnamon and roll up tortilla. Place seam side down in baking dish.
In medium sauce pan over medium heat, combine the butter, sugars and water. Bring to a boil, stirring constantly. Reduce heat and simmer 3 minutes before pouring over enchiladas. Let cool 30 minutes, then bake 20 minutes.
Originally seen in the Backwoods Home newsletter.