POSTRE IN A PINCH!
Incidentally, if you’ve just had your Mexican night and find yourself with extra tortillas that need to get used up, I can’t think of a better way to use them.
This comes together so easy because of the tortillas and the apple pie filling. Of course, you don’t have to use canned stuff. The recipe in the link below provides you with a link to click if you need a good recipe for the apple pie filling. Or if you have one of your own that you love, make it your way. You can also use different fruit fillings in here like peaches, cherries, strawberries, blueberries or whatever else you’d fill a pie with.
There are 2 keys to this. The first is to roll up the enchiladas properly as the recipe details. The second is to make the sauce that goes over the enchiladas. You’ll boil butter, both sugars and water. When it’s ready, you’ll pour it on the enchiladas and here is the thing…you need to let that sit and mingle with your enchiladas for a good 45 minutes before baking it. It will get all in there and it will be SO extra good so be patient. Serve with vanilla ice cream for extra indulgence.
I found the simple and quick recipe from MyFridgeFood website. Click the link below to see the site and the full recipe for these Apple Enchiladas.
CLICK HERE FOR RECIPE
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