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Photo: Ralph Anderson; Styling: Leslie Byars Simpson Photo by: Photo: Ralph Anderson; Styling: Leslie Byars Simpson

Apple Enchiladas

Make dessert enchiladas by filling flour tortillas with a mixture of canned apple pie filling and cinnamon and topping with a brown sugar syrup.  This recipe is a great choice for breakfast or brunch.

Southern Living MARCH 1999

  • Yield: 4 to 6 servings

Ingredients

  • 1 (21-ounce) can apple fruit filling
  • 6 (8-inch) flour tortillas
  • 1 teaspoon ground cinnamon
  • 1/3 cup butter or margarine
  • 1/2 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup water

Preparation

Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart baking dish.

Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas; let stand 30 minutes.

Bake at 350° for 20 minutes.

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Apple Enchiladas recipe

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