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Saturday, April 6, 2013

Apple pie "enchiladas"

Made these today and took them to church (and baked them there, so they were hot when we had dinner right after service). Saw the basic recipe for these on Facebook (thanks, Susan!), thought they looked easy (they were) and good (they were). A hit. As always, I made a few changes from the original recipe, although this time they were slight.


  • 2 21 oz cans apple pie filling
  • 15 8" flour tortillas
  • 1 cup water
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup (2 sticks) butter
  • 1 tsp vanilla
  • 1 tsp ground cinnamon
  • ½ tsp ground coriander
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger


Preheat oven to 350°. Grease large flat glass baking dish (like for lasagna). Fill each tortilla with a strip of apple pie filling (three or four apple slices each), rolling them up and tucking the ends in and putting them in the dish seam-side down. If you have any leftover filling (I did), put it in with the sauce. In a saucepan bring the remaining ingredients to a boil, then lower heat and simmer for three minutes, stirring frequently. Spoon sauce over "enchiladas" and then let them sit for at least 20 minutes (mine soaked for over an hour). Bake uncovered for half an hour. Serve warm with vanilla ice cream.

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