Apple season is approaching and I am so ready for it! My mom has some apple trees in her backyard so I am already in the queue with my sisters to get this fall’s first batch of fresh yummy apples! I am already planning things I will do with them…
Some farmers have already started harvesting their apples so I was able to get some in the local market yesterday. Hooray! The first idea that popped to my head on the way back from the market was… Apple enchiladas. A big smile appeared on my face as I thought about them!
I remember my mom always making apple enchiladas when I was a kid. It was like the best dessert for me! Now I enjoy making them from time to time by myself because they are freaking delicious and they bring some childhood memories back.
These enchiladas are stuffed with apple cinnamon filling which has such a pleasing aroma… Your kitchen will be totally filled with it!
I LOVE the addition of walnuts on top. They add that incredible crunch to the soft texture of enchiladas! Oh and don’t forget to drizzle everything with sweet sugar syrup. Pure yumminess in a plate!
You can serve these apple enchiladas with some vanilla ice cream. It perfectly balances the sweetness of the sugar syrup and adds even more taste to them! Enjoy!
- 6 8-inch flour tortillas
- 4 cups apples , peeled, cored and thinly sliced
- 1 tablespoon lemon juice
- 1/4 cup unsalted butter
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- dash of nutmeg
- 1 tablespoon cornstarch
- 1/3 cup butter
- 1/3 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup water
- 1/3 cup chopped walnuts , for topping
- additional cinnamon , for topping
In large bowl toss apple slices with lemon juice. In a large skillet, melt the butter over medium heat. Add apples, stir in brown sugar, cinnamon, and nutmeg. Cook, stirring, until apples are tender, about 4-5 minutes. Mix cornstarch with about 2 teaspoons of water and stir into apple mixture. Let cook until thickened, about 1-2 minutes. Remove from heat and let cool slightly.
Lightly oil or coat a 9 X 13-inch baking dish with nonstick cooking spray and set aside.
If needed, soften the tortillas in the microwave so they don't break while you roll the enchiladas. Spoon about 1/4 cup of the apple filling across the bottom of the tortilla. Fold in the sides, roll the tortilla tightly (see the picture above) and place seam side down on prepared baking dish. Repeat with the rest.
In a saucepan, melt the butter, white sugar, brown sugar and water on medium heat, stirring frequently. Once it reaches a boil, let it boil for 3-4 minutes, stirring constantly. Remove it from the heat and pour the sugar mixture over tortillas (reserve some syrup to drizzle over walnuts). Sprinkle the tortillas with cinnamon, walnuts, and drizzle with remaining syrup. Let stand for 20-30 minutes (to let tortillas absorb some of the sauce).
Preheat the oven to 350 degrees F. Bake, uncovered, for 20 minutes. Serve with whipped cream or vanilla ice cream.