Apple Enchiladas

Cinnamon Apple Enchiladas (often called apple dessert chimichangas or sweet enchiladas) are an incredible comfort food dessert. They feature tender, spiced apple pie filling wrapped in soft tortillas or flaky pastry, baked to golden perfection in a rich, buttery caramel-cinnamon sauce.

Decadent Baked Apple Enchiladas

• Prep time: 20 minutes
• Bake time: 35 minutes
• Yields: 6 to 8 servings (makes 6 enchiladas)

Ingredients

• The Apple Filling:
  • 4 medium apples (such as Granny Smith and Honeycrisp combined), peeled, cored, and diced small
  • 2 tbsp unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar (packed)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cornstarch mixed with 1 tbsp water (to thicken)
• The Enchiladas & Sauce:
  • 6 flour tortillas (taco size)
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1/2 cup water (or lemon-lime soda for that classic caramelized glaze)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Step-by-Step Instructions

1. Make the Apple Filling: In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 6 to 8 minutes until the apples soften. Stir in the vanilla extract and the cornstarch slurry, cooking for another minute until the sauce thickens and glosses over. Remove from heat and let cool slightly.
2. Roll the Enchiladas: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Spoon a portion of the apple mixture down the center of each flour tortilla, roll them up tightly, and place them seam-side down in the baking dish.
3. Mix the Caramel-Cinnamon Sauce: In a small saucepan, combine the stick of butter, granulated sugar, brown sugar, water (or soda), cinnamon, and vanilla extract. Bring to a gentle boil over medium heat, whisking constantly until the sugar dissolves and it forms a smooth, warm syrup (about 3 to 4 minutes).
4. Pour and Bake: Pour the warm caramel sauce evenly all over and around the rolled tortillas in the baking dish (don’t worry if it looks like a lot of liquid; the tortillas will absorb the flavors and bake into a rich, gooey crust).
5. Bake: Bake uncovered for 35 to 40 minutes until the sauce is bubbling, the edges of the tortillas are golden brown and crisp, and the kitchen smells amazing.

Serving Suggestion