During the summer, I wanted some apple pie but I didn’t want a whole pie or all the extra calories. So, I decided to come up with these simple “Apple-Pie Enchiladas.” I wanted to enjoy the airy, jovial freshness of the fall months. I wanted the cinnamon and the Granny Smith apples with the buttery crust, yet with no more than a handful of ingredients and not many added calories.
My Apple-Pie Enchiladas consisted of 1 can apple pie filling, 10-20 flour tortillas, and a sprinkling of cinnamon on each. I filled each tortilla shell with a forkful of apple pie filling. Then I added a sprinkling of cinnamon and rolled up each “enchilada" with the ends folded in. I placed them in a sprayed 9" X 13" glass pan and baked them at 350° for 11-15 minutes. Finally, I allowed them to cool. They are great, especially when topped with cool-whip or vanilla ice-cream.
My Thot: If you are looking for a quick, enjoyable, tasty dessert that takes little prep time and about 11-15 minutes cooking time in the oven, then these apple pie enchiladas are for you. Give them a try or experiment with them as you see fit. Leave a comment below and let me know what you did. Let me know how you improved them, if you did. Don’t forget to subscribe for blog updates in your inbox.
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Recipe Ingredients
1 Can Apple Pie Filling
1 Pack of Small 6” Tortillas (Flour or Wheat)
Ground Cinnamon (Sprinkle as little or as much as you want)
Assemble as described above.
Bake at 350° for 11-15 minutes.
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