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READY IN 35 mins

Apple Enchilada Dessert

Read Reviews (575)

"Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired." — ReDonna

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine

1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
Makes 6 large tortillas; may be cut in half to serve 12.

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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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Before I made this dessert I read practically every review written and therefore, made the following changes: used 2 cans of apple pie filling mixed with 1 tsp. cinnamon and 1/2 tsp nutmeg, whipped 8 oz of reduced-fat cream cheese with 1/2 cup powdered sugar and 1/4 tsp. cinnamon the mixed with the apple pie filling mixture (which I coarsely chopped with a knife and fork), reduced the water to 1/3 cup, added 1 Tbsp. cornstarch to the sauce along with 1/2 tsp. vanilla. I use five tortillas (that's how many mouths I'm feeding) and put the extra filling on top of the enchiladas. I found that even though the sauce looks thin after 3 minutes of cooking it thickens quickly as it sits. I usually put this together ahead of time in a 12x8" rectangular baking dish (and it just barely fits) and about 1 hour before time for dessert (my family likes to wait a little while after dinner) I pop it into the oven at 400 degrees for 40 minutes on the top rack. The result is a a thick sweet sauce and yummy crepe-like apple-filled dessert. Make sure to serve warm with vanilla ice cream it really complements this dessert. Anyway thanks for posting:) I've made this twice already and even with my changes it's incredibly easy to make and yummy.

—Mary Elizabeth

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Most Helpful Critical Review

Dec 27, 2010

The apple filling I used was good and we love brown sugar and cinnamon, but I think it would have been much better with pie crusts/dough. The tortillas made this dessert a little plain. It is very easy to put together, but out of 6 of us, none of us liked the end result. It was also too buttery and I don't think water is needed. It would have been better gooey instead of runny. Sorry.

—nica36

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752 Ratings

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Feb 20, 2008

A-MAZING dessert!! I made it for my inlaws and they love love loved it!!! The only difference i made was: adding a mixture of cream cheese and sugar into the middle of the tortilla before the apples. When we tried it, the cream cheese in it was soooooooo delicous! ive made it WITH and WITHOUT the cream cheese mixture, and its way better with it!! Also make sure to cook the enchiladas for a little longer than usual so that it gets a crispier crust. I highly recommend this!!!

—shelby

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Oct 30, 2005

I have used this recipe several times and love how quick and easy it is. I can put them in the oven just before we start eating dinner and desert is ready when we are. I have made it with both canned and fresh apples. Fresh apples are much better. I just sliced 4 small granny smith apples into small chunks and mixed them with 1/2 cup of sugar and a tablespoon of flour. Divide the apples between 5 tortillas and sprinkle with cinnamon before rolling them up. I also make this recipe with 1/3 cup of water and bake them at 350 for 40 minutes. The tortillas get nice and crunchy on top. They are great hot out of the oven with ice cream. We even love them the next day even though the tortillas get a little soggy on the bottom.

—Nikki

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Jan 31, 2006

Outstanding! These enchiladas were absolutely incredible. On the advice of other reviewers, I made my own filling (4 apples, 1/2c sugar, 1T flour, 1 tsp cinnamon), reduced the water for the syrup to 1/3 cup, and baked at 375 for 30 minutes. It was delicious! Next time I will reduce the sugars to 1/3 cup each.

—SARAHWILKERSON

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Sep 09, 2003

Very good recipe! Only problems that I had were: Overall, a few guests mentioned that it was a bit too sweet. I guess I'll lower down on the sugar next time! TO FACILITATE THE FLOUR TORTILLA PROCESS, I microwaved my tortillas for about 8 seconds each. It made it a lot easier to handle. Overall, WONDERFUL WONDERFUL RECIPE!!!!

—MODASASS

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Oct 03, 2006

This was wonderful. Made it for a dinner party and served it warm with vanilla ice cream. Delicious! And leftovers were just as good the next night. To keep the sauce from separating on standing, boil it longer than 3 minutes. Turn off the heat only after everything has obviously melded and your sugars have broken down. I made the sauce early in the day and re-heated just before popping in the oven. I also prepared my enchiladas early in the day and then lay a damp paper towel over top (to keep the tortillas from drying out) and covered with saran wrap. I also baked for at least 40 minutes until they were nice and crispy. This definitely tastes and presents like it is more work than it is!

—Karin

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Jan 13, 2004

This was great! I made it for a mexican-themed pot luck, and everyone raved about how good it was. I didn't tell them it was the easiest thing I brought! I made the syrup the night before, and per other reviews, reduced the water to 1/3 cup. The morning of, I rolled the tortillas, and when we got there I simply poured the cooled (and now thickened) syrup over, baked as directed, and enjoyed! I will definitely make these again.

—DUFFLEPUD

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Nutrition

Calories
484 kcal
24%

Carbohydrates
88.3 g
28%

Cholesterol
0 mg
0%

Fat
13.5 g
21%

Fiber
2.8 g
11%

Protein
4.5 g
9%

Sodium
400 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apple Enchilada Dessert

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 484
** Calories from Fat: 122

% Daily Value *
** Total Fat 13.5g 21 %
** Saturated Fat 2.6g 13 %
** Cholesterol 0mg 0 %
** Sodium 400mg 16 %
** Potassium 140mg 4 %
** Total Carbohydrates 88.3g 28 %
** Dietary Fiber 2.8g 11 %
** Protein 4.5g 9 %
** Sugars 34.6g
** Vitamin A 9 %
** Vitamin C 2 %
** Calcium 6 %
** Iron 21 %
** Thiamin 28 %
** Niacin 21 %
** Vitamin B6 3 %
** Magnesium 6 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.