Saturday, September 1, 2012

Apple Pie Enchiladas (Super Easy & Super Yum!)

I made these super yumy and super easy apple pie enchildadas for a recent Sunday School get-together and they were a huge hit. They would be the perfect dessert for a Mexican meal or a decadent breakfast option. Feel free to substitute any type of pie flavor you like-cherry, blackberry, strawberry, peach, etc... I took this picture before I baked them and then forgot to take a picture once they were done. They turned out beautifully-nice and bubbly and full of cinnamon flavor. They would be delicious served hot with ice cream on top.
You are prayed for daily and dearly loved by your Heavenly Father. God's Grace is Sufficient for whatever you may be facing today. This song has blessed me so much this week, and I wanted to share it with you. It is called, "No Mater What" by Kerrie Roberts.

Apple Pie Enchiladas

1 (21 ounce) can apple pie filling
8 (8 inch) flour tortillas
2 teaspoons ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Spray a 9x12 inch baking dish with cooking spray. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle generously with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish. In a saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour butter/sugar sauce over enchiladas and let stand 45 minutes. Sprinkle tops of Enchiladas with Cinnamon. Bake in preheated 350 degree oven for 25 minutes, or until golden. Can be served warm with vanilla ice cream.
Cherry, Strawbery, Blackberry,or Peach Pie Filling can be substituted for the Apple Pie Filling.

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