Prep: Around 15 min if you’re paying attention Sit: 45 min Bake: 30 min

I found a Tumblr recipe on Pinterest for Apple Pie Enchiladas and I said, ‘Fuck yes, let’s go.’ This was unexpected but fast and super easy to make. It did involve a little heating liquids in a pot that I don’t do well but we made it through and it was great. Here’s what you need to know to replicate it.

Ingredients

• 1 can apple pie filling (21 oz is what it said, it also said you’d get 6 enchiladas from it, and I got 4 so buy more if you want)

• Flour tortillas, up to you how many really

• 1 tsp vanilla extract

• 1/2 cup water

• 1/2 cup butter

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• cinnamon

Prep

1. Take an oven safe glass dish and spray for good luck

2. Open the can of pie filling and scoop some into a tortilla. Fill it as much as you want to fill it. I probably did too much but hey, who wants a puny enchilada?

3. Take the cinnamon and go crazy over the filling. Add however much you want. It’s cinnamon. Take the cap off.

4. Wrap it like a burrito (I just rolled it) and place seam side down in the pan. Line them all up in here,

5. If your pan was too big or small for the amount you got from the can, get a better sized pan

6. Set aside

7. In a sauce pan on medium low heat, add the butter, water, and sugars and stir to mix while bringing it to a boil

8. Reduce the heat and let it simmer some 3 minutes or so

9. Remove from the heat and add the vanilla and mix

10. Pour this sauce all over the tortillas. Literally get this all up inside every bit of tortilla shell. You want them coated.

11. Let this sit for 45 minutes to soak into the shells and make them less shell, more pastry

12. When you have about 15 minutes left, preheat oven to 350 F

13. Bake for 30 minutes or until brown

14. Let cool some, but then don’t stop eating

Afterthoughts

This was amazing. My first taste of apple pie, even without the crust was great. The apple cinnamon filing was the perfect combination and the tortillas no longer tasted like the chewy bread they are. They were soft still, with some crisp edges, but tasted almost like a pastry instead of the shell. The topping was a liquid still that was sticky and made a mess but this was fantastic. It would make anyone with a sweet tooth happy and the sweetness was not overpowering. Easy to adjust to portion out how much you want (minus the pie filling) but so delicious and satisfying.