Description
Enjoy these warm and gooey Apple Enchiladas, filled with spiced apples and drizzled with caramel sauce. A delightful dessert or sweet treat thats sure to impress!
Ingredients
Scale
- 4 large flour tortillas
- 2 cups peeled and sliced apples (about 3 medium apples)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 cup chopped pecans or walnuts (optional)
- Whipped cream or vanilla ice cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine sliced apples, brown sugar, ground cinnamon, ground nutmeg, and lemon juice. Toss until apples are well coated and set aside for 10 minutes.
- Melt butter in a large skillet over medium heat. Add the apple mixture and cook for 5-7 minutes until slightly softened. Remove from heat and stir in vanilla extract.
- Lay out one flour tortilla on a clean surface. Spoon about 1/4 cup of the apple filling onto the center. If using, sprinkle nuts over the filling.
- Roll the tortilla tightly around the filling, tucking in the sides. Place seam-side down in a greased 9×13 inch baking dish. Repeat with remaining tortillas and filling.
- In a small bowl, combine granulated sugar and ground cinnamon. Sprinkle this mixture over the enchiladas.
- Drizzle caramel sauce over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until golden brown and bubbly.
- Let cool for 5-10 minutes before serving. Use a spatula to lift enchiladas onto plates and drizzle with remaining caramel sauce. Serve with whipped cream or vanilla ice cream if desired.
Notes
- For a nut-free version, simply omit the pecans or walnuts.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes