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Apple Enchiladas

These dessert enchiladas with apples, cinnamon, and pecans are delicious! They're the perfect warming dessert for fall - and they're best served with ice cream and caramel sauce or syrup!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: apple enchiladas, dessert enchiladas
Servings: 6 people
Calories: 496kcal
Author: Jovita | Yummy Addiction

Ingredients

  • 6 8-inch whole wheat tortillas

For The Filling:

  • 4 cups apples , peeled, cored and thinly sliced
  • 1 tablespoon lemon juice
  • 1/4 cup unsalted butter
  • 1/4 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • dash of nutmeg
  • 1 tablespoon cornstarch

For The Syrup:

  • 1/3 cup butter
  • 2/3 cup coconut sugar
  • 1/2 cup water
  • 1/3 cup chopped pecans , for topping
  • additional cinnamon , for topping

Instructions

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 coconut 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, coconut 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 the tortillas (reserve some syrup for later use). Let sit 10 minutes. Turn them over and let sit 10 minutes more. Turn back over so the tortillas are seam side down and sprinkle with cinnamon and pecans. Drizzle with the remaining syrup.
  • Preheat the oven to 350°F (175°C). Bake, uncovered, for 20 minutes. Serve with whipped cream or vanilla ice cream.

Nutrition

Calories: 496kcal | Carbohydrates: 62.4g | Protein: 5g | Fat: 26.5g | Cholesterol: 47.4mg | Sodium: 315.8mg | Sugar: 39.3g