Oh my goodness, let me tell you about the first time I tried Apple Pie Enchiladas! I was at a potluck last fall when my neighbor brought this bubbling dish of cinnamon-scented goodness that smelled like grandma’s kitchen. At first glance, I thought – enchiladas? For dessert? But one bite of those warm, caramel-drenched tortillas stuffed with spiced apples and I was HOOKED. These Apple Pie Enchiladas are seriously the easiest crowd-pleaser you’ll ever make – just tortillas, canned pie filling (don’t judge, it works perfectly), and a magical buttery sauce that turns golden in the oven. My kids now beg for this “pie you can eat with your hands” at least twice a month!
Why You’ll Love These Apple Pie Enchiladas
Listen, I know we all need recipes that deliver big flavor with minimal fuss, and these Apple Pie Enchiladas are exactly that. Here’s why they’ve become my go-to dessert:
- Faster than pie crust: Skip all that rolling and chilling! Warm tortillas mean you’re just 10 minutes away from a baking dish full of cozy goodness. (Seriously – I’ve made these in my pajamas when surprise guests arrived.)
- Pantry magic: Canned pie filling is the MVP here, but nobody will guess. That caramel sauce? Just butter, sugar, and cinnamon bubbling into liquid gold. My niece calls it “apple pie cereal” because she spoons up every last drop.
- Kid-approved fun: No forks needed! These handheld treats disappear at bake sales and sleepovers. Last Thanksgiving, my nephew smuggled three into his hoodie pocket – I pretended not to notice.
- Dress up or down: Fancy with vanilla bean ice cream and pecans for dinner parties, or straight from the pan during movie nights. They’re like the dessert version of your favorite sweatpants – perfect anytime.
Apple Pie Enchiladas Ingredients
Here’s everything you’ll need to make these irresistible treats. I like to group the ingredients by their purpose in the recipe – it makes prepping so much easier when everything has its place!
For the tortillas & filling:
- 6 flour tortillas (8-inch size, warmed slightly – trust me, cold tortillas crack!)
- 1 (21 oz) can apple pie filling (go for chunky style if you can find it – those big apple pieces make every bite heavenly)
For that magical caramel sauce:
- 1/2 cup packed brown sugar (pack it in there good – we want all that molasses goodness)
- 1/2 cup butter (unsalted is best so we control the saltiness)
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tsp ground cinnamon (my secret? Sometimes I sneak in an extra 1/4 teaspoon)
For serving (because we’re extra like that):
- Vanilla ice cream (the melty contrast with warm enchiladas is EVERYTHING)
- Caramel sauce for drizzling (store-bought is fine, but homemade takes 2 minutes)
- Powdered sugar for dusting (makes it look so pretty!)
Ingredient Substitutions & Notes
Got dietary needs or just ran out of something? No worries! For gluten-free, corn tortillas work (just warm them extra gently). Homemade pie filling? Absolutely – just chop your apples small. Out of caramel sauce? Maple syrup makes a delicious quick substitute. And about that butter – I know it’s tempting to grab salted, but unsalted lets the apple flavors shine. Oh, and if you’re feeling fancy, sprinkle chopped pecans on top for crunch!
How to Make Apple Pie Enchiladas
Okay, let’s get rolling – literally! This is where the magic happens. I’ve made these dozens of times, and here’s exactly how I do it (with all my little tricks mixed in). First things first – turn that oven to 350°F. Nothing worse than ready-to-bake enchiladas waiting on a cold oven!
Step 1: Prep those tortillas
Lay your tortillas between damp paper towels and microwave for 15 seconds. They’ll become soft and pliable, which means no cracks when rolling. Trust me, cold tortillas are the enemy here! While they warm up, lightly grease your 9×13 baking dish – I use butter because, well, butter makes everything better.
Step 2: Roll ‘em up
Spoon 2-3 tablespoons of apple pie filling down the center of each tortilla. Don’t overstuff or they’ll burst open! Roll them up burrito-style, tucking in the ends as you go. Place them seam-side down in your dish, packing them snugly together. They’ll puff up a bit while baking, so no need to leave much space.
Step 3: The caramel sauce (aka liquid gold)
In a saucepan, melt the butter over medium heat, then stir in both sugars, water, and cinnamon. Let it bubble away for 3 full minutes – you want it slightly thickened like pancake syrup. I always do the spoon test: if it coats the back of a spoon, it’s ready. Pour it slowly over the enchiladas, making sure every inch gets some love.
Step 4: Bake to perfection
Pop them in the oven for 20-25 minutes. You’ll know they’re done when the edges turn golden and the sauce is bubbling like a little apple volcano. That smell? Pure happiness. Let them cool just 5 minutes before serving – any longer and the caramel starts to set too much.
Pro Tips for Perfect Apple Pie Enchiladas
- Pack ‘em tight: Really press those rolled enchiladas together in the dish. They’ll support each other and won’t unroll during baking.
- Cool the sauce slightly: Let the caramel mixture sit off heat for 2 minutes before pouring – this prevents the tortillas from getting soggy.
- Timing is everything: Serve warm (not scalding hot) for that perfect combo of gooey filling and crispy edges. Reheating? 10 seconds in the microwave brings them right back to life!
Serving Suggestions for Apple Pie Enchiladas
Oh, the fun part! These enchiladas are like a blank canvas for all your dessert dreams. My absolute must? A big scoop of vanilla ice cream melting into the warm caramel sauce – that hot-cold combo is pure magic. For parties, I set up a topping bar with whipped cream clouds, chopped pecans for crunch, and drizzle options. The kids go wild for chocolate sauce, but my personal favorite is salted butterscotch – that sweet-salty contrast takes it next level. Pro tip? Dust with powdered sugar right before serving for that “fancy bakery” look with zero effort!
Storing & Reheating Apple Pie Enchiladas
Okay, let’s be real – these rarely last long enough to store! But if you’ve got leftovers (miracle!), pop them in an airtight container for up to 2 days. The microwave works in a pinch, but for that just-baked magic? Reheat at 300°F for 10 minutes – the oven brings back that perfect crisp edge while keeping the centers gloriously gooey. Pro tip: drizzle fresh caramel when serving revived leftovers to make them taste brand new!
Apple Pie Enchiladas Nutrition Facts
Now, let’s be honest – we’re not eating Apple Pie Enchiladas for their health benefits! But I know some folks like to keep track, so here’s the scoop on what’s in each delicious serving. Remember, these numbers are estimates – your exact counts might vary depending on how generous you are with that caramel drizzle (no judgment here!).
- Calories: 420 per enchilada (but who stops at one?)
- Fat: 18g (10g saturated – thank you, butter!)
- Carbs: 65g (It’s dessert – live a little!)
- Sugar: 32g (Mostly from those sweet apples and caramel magic)
- Protein: 3g (Surprising, right? Those tortillas contribute!)
- Fiber: 2g (Apples FTW!)
My philosophy? Everything in moderation – including moderation! These are perfect for when you want to treat yourself without spending hours in the kitchen. And hey, there’s fruit in there – that counts for something, right?
FAQs About Apple Pie Enchiladas
I get asked about these Apple Pie Enchiladas all the time – they’re that kind of dessert that makes people curious! Here are the questions that pop up most often in my kitchen (and my honest answers after making these dozens of times):
Can I use homemade apple pie filling?
Absolutely! I love using homemade filling when I’ve got extra time. Just chop your apples into small pieces – about the size of dice – so they’ll roll up nicely in the tortillas. My favorite combo? Granny Smith apples for tartness mixed with a bit of brown sugar and extra cinnamon. The beauty of this Easy Apple Dessert Bake is that it works with whatever apples you’ve got!
Can I prep these ahead for a party?
Here’s my secret for stress-free entertaining: assemble the enchiladas up to 4 hours ahead, cover tightly with foil, and refrigerate. Make the caramel sauce separately and keep it at room temp. When guests arrive, pour the sauce over and bake fresh – that way you get that perfect Cinnamon Sugar Tortilla Treat texture every time. Nobody will guess you didn’t slave away all day!
How do I keep the tortillas from getting soggy?
Three golden rules: 1) Don’t overfill – 2-3 tablespoons of filling max per tortilla. 2) Let your caramel sauce cool slightly before pouring (I wait until it stops steaming). 3) Bake until bubbly around the edges – that extra minute makes all the difference. Follow these, and your Fall Comfort Food Dessert will have just the right amount of crispness to balance the gooey apples.
Rate This Recipe & Share Your Creation!
Alright, my fellow dessert adventurers – now it’s your turn! Did these Apple Pie Enchiladas make your kitchen smell like a cinnamon-scented dream? Did your family go crazy for them like mine does? I’d love to hear how your batch turned out!
Leave a quick rating below – was it five stars? Four? Be honest! And if you snapped a photo of your caramel-drizzled masterpiece (you know I always do), tag me on social media @[YourHandleHere]. There’s nothing I love more than seeing your twist on this recipe – maybe you added nutmeg to the filling or used pear instead of apples? Every variation inspires me!
Pro tip: Use #ApplePieEnchiladas so we can all drool over your creation. Happy baking, friends – may your tortillas always roll smoothly and your caramel sauce bubble perfectly! Check out more recipes on Pinterest!
Print6 Irresistible Apple Pie Enchiladas That Taste Like Heaven
A delicious and easy dessert that combines the flavors of apple pie with the fun of enchiladas. Perfect for fall or any time you crave a sweet treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 flour tortillas (8-inch size)
- 1 (21 oz) can apple pie filling
- 1/2 cup packed brown sugar
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tsp ground cinnamon
- Vanilla ice cream, for topping (optional)
- Caramel sauce, for drizzling
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F. Warm the tortillas slightly to make them pliable.
- Fill each tortilla with 2-3 tablespoons of apple pie filling, roll tightly, and place seam-side down in a greased 9×13 baking dish.
- In a saucepan, combine butter, brown sugar, granulated sugar, water, and cinnamon. Stir over medium heat until boiling, then simmer for 3 minutes.
- Pour the sauce over the enchiladas and bake uncovered for 20-25 minutes until bubbly and golden.
- Let cool slightly, then top with vanilla ice cream, drizzle with caramel sauce, and dust with powdered sugar.
Notes
- Use warm tortillas to avoid tearing while rolling.
- Serve immediately for the best texture.
- Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 32g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg