I made these forever ago and realized I forgot to post them! These are fabulous not just for dessert but for breakfast as well (just don't tell my mom I said that, she thinks they're "too sweet" for breakfast). These are great for the days you want something delicious today, tomorrow, or yes, next week (if you refrigerate it of course). These do take time, but half of it is the "enchiladas" sitting in the sauce before they bake
Ingredients
1 can apple pie filling
6 large tortillas
1 tsp cinnamon powder
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
preheat oven to 350.
Step one: Place a sauce pan over medium heat, combining butter, both sugars, and water.
Bring to a boil, stirring constantly. Reduce the heat and let it simmer for 3 minutes.
Take it off the heat and set aside.
Step Two: scoop 1/4 cup (or less) of apple pie filling down the middle of each tortilla.
Sprinkle cinnamon on top, roll the tortilla up, tucking in the edges. Lay in a greased pan
"seam side" down.
Step Three: Pour the sauce on top of the enchiladas. Make sure to cover the sides as well.
Set on the counter for 45 minutes so the tortillas can soak in as much of the sauce as it can.
Step Four: Bake in oven for 20 minutes.
I made this as Sunday dessert for my never ending family, who couldn't get over how much
they loved these. Definitely a winner!
To view the original recipe, visit: Cornfed Mama
