Go Back

Apple Pie Enchiladas

Apple pie enchiladas are cinnamon-spiced tortilla rolls baked in a buttery cinnamon sugar sauce until bubbly and golden. Each bite pairs warm, tender tortillas with apple pie filling for a dessert that tastes like a handheld apple pie.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 1 can (21 oz) apple pie filling
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 8 flour tortillas 8-inch
Cinnamon brown butter sauce
  • 0.5 cup unsalted butter
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup water
  • 1.5 tsp cinnamon for sauce
  • 0.25 tsp nutmeg for sauce
Serving
  • 1 vanilla ice cream
  • 1 caramel sauce

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F, then butter a 9x13 baking dish.
Fill and roll the tortillas
  1. Stir cinnamon and nutmeg into the apple pie filling.
  2. Spoon 2-3 tablespoons of apple filling down the center of each flour tortilla, roll tightly, and place seam-side down in the dish.
Make sauce and bake
  1. Melt butter with both sugars and water over medium heat, stirring until smooth.
  2. Stir in cinnamon and nutmeg, then pour the sauce over the rolled enchiladas.
  3. Bake 20-25 minutes at 350F until bubbly and golden.
Serve
  1. Serve warm with vanilla ice cream and caramel sauce.

Notes

Pro tip: for tighter rolls, use a moderate amount of filling and keep them seam-side down so the sauce can cling as they bake. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325F oven until warmed through. Freeze baked enchiladas (before or after baking) up to 2 months; thaw overnight in the fridge and reheat. For a lighter swap, use reduced-fat butter and choose a lower-sugar caramel topping.