A few months ago we hosted a family gathering/dinner in our new kitchen. (Yes, a dozen of us spent pretty much the whole evening in or around the kitchen.) We were having El Paso-style enchiladas for dinner, and Barb wanted a dessert (other than flan) that fit the theme. She came up with apple enchiladas which we modified thusly:
- 8 granny smith apples (or any tart apple)
- 1½ c white sugar, divided
- 2 Tbsp flour
- 1 tsp cinnamon
- 6 flour tortillas (~8″ size)
- 3 Tbsp butter
- ½ c water
- ½ c packed brown sugar
- Set the oven at 350°F.
- Core and chop the apples, place in a bowl. Add 1 cup of the white sugar, flour, and cinnamon. Mix well.
- Lay out all the tortillas and divide the fruit filling among them. Roll up the tortillas and place in a baking dish.
- In a heavy saucepan, melt the butter. Add the water, brown sugar, and the rest of the white sugar. Bring to a boil, reduce heat and simmer for a few minutes, stirring constantly. (You’re trying for a slightly runny caramel consistency.)
- Pour the caramel sauce over the “enchiladas” and bake for 20 minutes.
- Serve with vanilla ice cream for maximum decadence!
They’re surprisingly filling, so you may want to cut them in half. Enjoy!
