Apple Enchiladas

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These baked apple enchiladas feature tender, cinnamon-spiced apples wrapped in warm flour tortillas, smothered in a rich, buttery brown sugar caramel sauce, and baked until bubbling and golden. They bridge the gap between a cozy comfort-food dessert and a decadent brunch treat.

Ingredients

  • The Filling:
    • 4 medium tart baking apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced into thin wedges
    • 2 tablespoons unsalted butter
    • ¼ cup granulated sugar
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • 2 tablespoons water
  • The Tortillas:
    • 6 to 8 medium flour tortillas (fajita or burrito size)
  • The Buttery Caramel Sauce:
    • ½ cup unsalted butter
    • ½ cup granulated sugar
    • ½ cup packed dark brown sugar
    • ½ cup water
    • 1 teaspoon vanilla extract
    • Optional flavor boost: A pinch of salt and ½ teaspoon cinnamon whisked into the sauce.

Step-by-Step Instructions

Step 1: Soften the Apple Filling

  1. In a large skillet, melt the 2 tablespoons of butter over medium heat.
  2. Add the sliced apples, granulated sugar, 1 teaspoon cinnamon, and nutmeg, tossing to coat the apples evenly.
  3. Pour in the 2 tablespoons of water, cover the skillet, and cook for 5 to 7 minutes, stirring occasionally, until the apples are tender-crisp. (They should soften up, but not turn completely into applesauce). Remove from heat.

Step 2: Roll the Enchiladas

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Spoon a generous portion of the spiced apple slices down the center of each flour tortilla.
  3. Roll the tortillas snugly around the filling and place them seam-side down side-by-side in the prepared baking dish.

Step 3: Make the Caramel Sauce

  1. In a medium saucepan, combine the ½ cup butter, granulated sugar, dark brown sugar, and ½ cup water.
  2. Bring the mixture to a gentle boil over medium heat, stirring constantly until the sugars are completely dissolved.
  3. Reduce the heat to low and let it simmer for about 3 minutes until it thickens slightly into a smooth, glossy syrup. Remove from heat and stir in the vanilla extract.

Step 4: Pour and Bake

  1. Evenly pour the warm butter-sugar caramel sauce all over and around the rolled tortillas, making sure some of the sauce seeps down the sides and ends of the pan (the tortillas will absorb the rich flavors as they bake).
  2. Bake uncovered at 350°F (175°C) for 20 to 25 minutes, or until the sauce is bubbling and the tops of the tortillas turn lightly golden and crisp at the edges.

Serving Suggestions

  • Serve warm straight from the baking dish, spooning any extra caramel sauce from the bottom of the pan right over the top.
  • Top with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a dusting of cinnamon sugar for the ultimate dessert experience.

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