Apple Enchiladas

For our Bible study meal a couple of weeks ago, we were using a Mexican theme. I was asked to bring a dessert, so immediately I started doing some recipe research. What I ended up making was a huge hit for any nationality! Please enjoy these apple enchiladas as much as we did!

2 (21 ounce) cans apple pie filling
8 large flour tortillas
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/3 cup margarine
1/2 cup white sugar
1/2 cup packed brown sugar
1/3 cup water
1/2 teaspoon vanilla
ice cream
whipped cream
8 oz cream cheese
1/2 cup powdered sugar

1. Preheat oven to 350 degrees.

2. Spoon fruit evenly onto each tortilla and sprinkle with cinnamon and nutmeg. Roll up tortillas and place seam side down on lightly greased 9x13 baking pan.

3. Bring margarine, sugar, brown sugar and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3-4 minutes. Stir until all of the sugars are dissolved and the mixture is smooth.

4. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.

5. To serve, sprinkle with more cinnamon/sugar mixture. Top with ice cream and dollops of whipped cream.

Makes 8 large enchiladas; you'll probably want to cut them in half to serve 16.

For an extra-special filling, whip 8 oz of reduced-fat cream cheese with 1/2 cup powdered sugar and 1/4 tsp. cinnamon. Add this mixture with the apple pie filling mixture and use to fill the tortillas.

You can make the sauce early in the day and re-heat just before popping the enchiladas in the oven. the same goes for the tortillas themselves - prepare them early in the day and then lay a damp paper towel over top (to keep the tortillas from drying out) and cover with cling wrap.


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