Food & Wine

ENCHILADA WEEK: APPLE CINNAMON DESSERT ENCHILADAS

Nothing says "Fiesta" like a big, melty pan of enchiladas. This week, we'll share recipes for all different varieties, including today's, which are served for dessert. This one comes from the website food.com.



INGREDIENTS

1 (21 oz.) can apple pie filling

1/2 cup raisins

6 (8 inch) flour tortillas

1 1/2 teaspoons cinnamon

1/3 cup butter (no subs!)

1/2 cup sugar

1/2 cup light brown sugar

1/4 cup water

1/4 cup whipping cream

Vanilla ice cream



DIRECTIONS



Butter a 2-quart baking dish. Divide and spoon the pie filling down the center of each tortilla, then sprinkle with raisins (if using).  Sprinkle the cinnamon lightly over the filling and raisins. Roll up tortillas and place seam side down in the baking dish. In a saucepan bring butter, white sugar, brown sugar, water and whipping cream to a boil; reduce heat and simmer, stirring constantly for about 3-4 minutes; pour over the enchiladas in the dish. Let stand at room temperature for 30 minutes before baking. Set oven to 350 degree. Bake for about 20 minutes. Serve warm with vanilla ice cream.

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