Apple Pie Enchiladas: The Irresistible Dessert You Didn’t Know You Needed!
Imagine the sweet, cinnamon-spiced flavor of warm apple pie… wrapped in a soft tortilla… drenched in golden caramel butter sauce… baked until bubbling and golden.
Yes, it’s real — and it’s called Apple Pie Enchiladas. This simple yet indulgent dessert brings together the comforting flavors of a classic American pie with the fun twist of enchiladas. Whether you serve it at a family dinner, holiday gathering, or just a cozy night in, this dessert never fails to impress.
Ingredients:
For the apple filling:
- 2 cups thinly sliced apples (Granny Smith or Honeycrisp work best)
- 2 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
For the tortillas:
- 6 to 8 soft flour tortillas (8-inch size works best)
For the buttery caramel sauce:
- 1/2 cup unsalted butter
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1/2 cup water
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Step-by-Step Instructions:
1. Prepare the Apple Filling
In a skillet over medium heat, melt 2 tablespoons of butter.
Add the sliced apples and cook for 3–4 minutes until slightly softened.
Sprinkle in brown sugar, cinnamon, nutmeg, and vanilla. Stir well to coat.
Pour in the cornstarch slurry and cook for another 2–3 minutes, until the mixture thickens into a rich, glossy filling.
Remove from heat and let cool slightly.
2. Fill and Roll the Enchiladas
Lay out each tortilla on a flat surface.
Spoon a generous amount of the apple filling into the center of each tortilla.
Roll the tortilla tightly, like a burrito, and place seam-side down in a greased 9×13-inch baking dish.
Repeat until all tortillas are filled and arranged in the dish.
3. Make the Buttery Caramel Sauce
In a saucepan, melt the butter over medium heat.
Add both sugars, water, cinnamon, and salt. Bring to a low boil, then reduce heat and simmer for 4–5 minutes, stirring occasionally.
Once thickened slightly, remove from heat and stir in vanilla.
4. Pour and Bake
Pour the hot caramel sauce evenly over the enchiladas. Make sure they’re well-coated.
Let the dish rest for 10–15 minutes so the tortillas soak up the sauce.
Preheat the oven to 350°F (175°C) and bake uncovered for 20–25 minutes until golden and bubbling.
5. Serve with Style!
These enchiladas are best served warm.
Top with a scoop of vanilla ice cream, a drizzle of caramel, and a sprinkle of cinnamon.
Optional: Add chopped pecans or whipped cream for an extra festive touch.
Storage & Reheating Tips:
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Microwave individual portions for 30–60 seconds or reheat in the oven at 300°F until warmed through.
- Freezing: You can freeze the rolled enchiladas (without sauce) and bake fresh when needed.
Pro Tips:
- Want it crispier? Brush the tops with melted butter and sprinkle with cinnamon sugar before baking.
- Prefer shortcuts? Use canned apple pie filling instead of fresh apples.
- Make it gluten-free with GF tortillas and cornstarch.
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