Breakfast/ Desserts & Sweets

Apple Enchiladas

August 22, 2014 (Last Updated: July 19, 2017)

Apple Enchiladas |

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…

Apple-Cinnamon Filling |

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!

How to Fold The Tortillas |

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.

Apple-Cinnamon Enchiladas |

These enchiladas are stuffed with apple cinnamon filling which has such a pleasing aroma… Your kitchen will be totally filled with it!

Apple Enchilada Dessert |

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!

Tortillas Filled With Apple Filling |

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!

Apple Enchilada Dessert With Sugar Syrup |

Tortillas Filled With Apple Filling

Apple Enchiladas

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Author: Yummy Addiction


  • 6 8-inch flour tortillas

For The Filling:

  • 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

For The Syrup:

  • 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


The filling:

  • 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.

Assembling the enchiladas:

  • 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.

The syrup:

  • 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.



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  • Reply
    August 31, 2020 at 9:43 pm

    Could this be prepared the night before and baked for breakfast?

    • Reply
      September 3, 2020 at 12:12 pm

      Hi, Jenny! I have never tried doing that but I don’t see why not. I would recommend you to add the filling, roll tortillas up, then pour the syrup over and leave them like that covered tightly in the fridge. In the morning pour some syrup from the bottom of the dish over them again (since the bottom will be soaked in the syrup and the top not) and then proceed with sprinkling cinnamon, walnuts, and the remaining syrup. But I am not sure if the syrup will remain liquid overnight or not 🙂 If it will, you’ll have to reheat it a bit in the oven before pouring it over the enchiladas. Hope it helps.

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