Sunday September 22 was the first day of fall, so I thought it would be fitting to have it be APPLE Week here at RMK! Apples are one of the first things I think of when I think of fall. I even recall going to an apple orchard as a child and getting to pick and gather apples. Then we would come home with boxes of apples. We would eat them plain but my mom would always make some apple treat with them like apple muffins or apple pie!
The rest of this week’s recipes will all involve apples. This first one is for easy apple enchiladas. This one does not utilize fresh apples but uses pie filing. This makes prep time simple and they can also be enjoyed at anytime of year, but I think they are especially tasty to eat in the fall season. I can’t wait to share the other recipes that I have planned for you this week!
- 1 (21 oz) can apple pie filling
- 1 tsp cinnamon
- 6 (8 inch) flour tortillas
- ½ cup butter
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup water
- 6 scoops of vanilla ice cream
- In a bowl, combine the pie filling and cinnamon until combined.
- Place about ¼ cup of the pie filling down the center of each tortilla.
- Roll tortillas up burrito style and place in an 11 x 8 baking dish seam side down.
- In a medium sauce pan, combine the butter, sugar, brown, sugar, and water. Cook over medium heat stirring constantly until boiling.
- Once boiling reduce heat and simmer mixture for 3 minutes while stirring occasionally.
- Remove from heat and pour over enchiladas. Allow enchiladas to sit for 45 minutes.
- Preheat oven to 350 degrees and cook for 20-30 minutes until golden brown.
- Serve enchiladas topped with a scoop of vanilla ice cream and drizzle with sauce from the pan. Serves 6.
Recipe adapted from Woman to Woman.