Apple Pie Enchiladas Bake

Craving a cozy twist on classic apple pie These apple pie enchiladas wrap cinnamon-simmered apples in tender flour tortillas and bake under a buttery caramel sauce for the ultimate fall treat My family asks for them every time apples are in season and there are rarely leftovers

I first started making these for Sunday dessert and now they are what my nieces hope for at every family dinner The warm caramel sauce sinks into the tortillas and tastes even better the next day

Ingredients

• Peeled apples: You want a mix of tart and sweet Granny Smith adds a bright bite Honeycrisp or Fuji for extra flavor Choose apples that feel firm and heavy with smooth skin
• Water: Helps the apples simmer into that homestyle filling
• Sugar and brown sugar: The combination creates a balanced sweetness and caramel note Try to use fresh brown sugar for the best melt
• Apple pie spice: This blend of cinnamon nutmeg and allspice gives the apples a nostalgic pie flavor I sometimes make my own for freshness
• Cornstarch: Thickens the filling so your enchiladas do not get soggy Make sure it is fresh without lumps
• Soft flour tortillas: Medium size works best so each holds a generous scoop and fits snugly in the pan Look for flexible tortillas that fold without cracking
• Cinnamon sugar: Sprinkled on each tortilla for a golden sweet accent I keep a jar ready for recipes like this
• Caramel sauce: For extra gooey topping Use a good quality jarred sauce or a homemade version with rich butter flavor
• Melted butter: Brings the caramel together and helps everything bake up golden and luscious Choose unsalted so you control the salt

Instructions

Prepare the Filling:

In a medium saucepan combine the peeled chopped apples water both sugars and apple pie spice Set the heat to medium and let the apples soften for 10 minutes stirring occasionally until the mixture comes to a gentle boil

Thicken the Mixture:

Add the cornstarch directly to the hot apple filling Stir constantly for about 2 to 5 minutes watching as the sauce turns thick and glossy It should coat the apples like a pie filling Remove the pan from the burner and let it cool slightly

Assemble the Enchiladas:

Spoon a heaping one third cup of apple filling along the center of each tortilla Generously sprinkle cinnamon sugar over the filling Roll the tortilla up tightly by folding in the sides first and then rolling up from the bottom Place each roll seam side down into a nine by thirteen inch baking dish They should fit snugly side by side

Mix the Sauce:

In a small bowl whisk the caramel sauce with the melted butter Stir briskly so it becomes completely smooth and glossy This sauce is the key to rich flavor and gooey texture

Top and Rest:

Pour the caramel butter mixture evenly over the rolled tortillas in the baking dish Try to coat every edge for the best caramelization Let the whole pan rest at room temperature for about 15 minutes The tortillas soak up flavor as they sit

Bake to Perfection:

Slide the baking dish into your preheated oven Set a timer for 30 to 35 minutes You want the edges bubbling and golden brown When done carefully pull the dish from the oven and cool it for a few minutes before serving

Serve and Enjoy:

Use a spatula to carefully lift each enchilada They will be soft and saucy For a real treat top with a scoop of vanilla ice cream just before serving

My favorite part of this dish is the way the caramel bubbles up between the tortillas making the edges sticky and crisp The first time my mom and I baked these together we could not resist scooping warm bites straight from the pan

Storage Tips

Once cool cover enchiladas tightly and refrigerate for up to three days The caramel sauce will thicken in the fridge just reheat individual pieces in the microwave for about thirty seconds before serving If you like a crispier edge use a toaster oven or air fryer to rewarm them and revive the golden top

Ingredient Substitutions

If you do not have apple pie spice you can mix cinnamon nutmeg and a pinch of ground cloves If you need a dairy free option swap the butter for vegan spread If apples are out of season pears work beautifully here or try frozen berries in the summer months

Serving Suggestions

I love these as a dinner party dessert with vanilla ice cream and a sprinkle of toasted pecans They are also a fun choice for brunch alongside hot coffee Chilling the enchiladas before baking makes for the neatest slices if you want a prettier presentation

Cultural and Historical Context

This recipe brings the joyful comfort of apple pie and wraps it up like an enchilada Inspired by the idea of sweet filled tortillas from Tex Mex kitchens it blends American and Mexican dessert traditions My grandmother would have loved this fusion for its practicality and its welcoming flavors

Seasonal Adaptations

Use pears or peaches in spring for a lighter take Chopped walnuts or pecans add crunch when apples are at their peak Cranberries or dried fruit bring holiday color and tang

Success Stories

Several friends now make these for both Thanksgiving and summer barbecues and rave that it disappears before the main course Sometimes I double the recipe for potlucks One year I brought these to a teachers lunch and was asked for the recipe by half the staff

Freezer Meal Conversion

Assemble fully but do not bake then wrap the baking dish well and freeze for up to two months Let thaw in the fridge overnight and bake as usual the texture holds up surprisingly well If you freeze after baking the tortillas might be softer but the flavors remain just as delightful

These enchiladas bring that nostalgic apple pie flavor with an easy twist and extra comfort They are always a hit and perfect for sharing with friends and family

Common Recipe Questions

→ Can I use other types of apples?

Yes, any apple variety suited for baking works well. Try Granny Smith for tartness or Honeycrisp for a sweeter touch.

→ What can I substitute for flour tortillas?

Corn tortillas may be used, though the texture will differ slightly. Puff pastry strips can also offer a unique twist.

→ How should leftovers be stored?

Store cooled enchiladas in an airtight container in the refrigerator for up to three days. Reheat before serving.

→ Is it necessary to use caramel sauce?

The caramel sauce adds richness, but maple syrup or honey may provide a different sweetness if preferred.

→ Can these be made ahead of time?

Prepare and assemble in advance, then bake just before serving for the freshest flavor and best texture.

→ Does this dessert pair well with ice cream?

Absolutely; a scoop of vanilla ice cream melts beautifully over warm enchiladas and enhances the flavor experience.