How To Make Apple Pie Enchiladas, Step-By-Step

• Preheat the oven to 350 degrees F and spray the 9 x 13 baking dish with non-stick cooking spray.
• Spread about two tablespoons of cream cheese evenly down the middle of each tortilla.
• Add 1/2 cup of apple pie filling to each tortilla in a line down the middle on top of the cream cheese.
• Fold the top and bottom of each tortilla inward (about 1.5 inches). Next, roll the tortilla up like a burrito over the filling, tucking as you roll. Place each dessert burrito seam side down into the sprayed baking dish. The 9 x 13 pan will hold six large apple pie filling enchiladas.
• Add the cinnamon and sugars to the saucepan and mix.
• Add the softened butter and water to the saucepan. Bring the butter, water, and sugars to a boil, and then reduce the heat and simmer, stirring the sauce consistently for three minutes.
• Pour all of the sauce over the rolled tortillas evenly. Use a pastry brush to ensure each tortilla is covered in the sauce. Allow the tortillas to marinate in the sauce for at least 20 minutes before baking them in the oven.
• While waiting for them to marinate, you can toast the chopped pecans. Add 3/4 cup of chopped pecans to a skillet over medium heat. Stir the nuts frequently for about five minutes or until they’re a deep golden brown. Remove the toasted nuts from the skillet into a small bowl and set aside.
• Add the Apple Pie Enchiladas to the preheated oven and bake for 25 minutes at 350 degrees F.
• Allow the baked dessert enchiladas to set up in the pan for five minutes before serving.
• Serve each piece warm. I drizzled caramel sauce on top of each enchilada and added whipped cream, followed by a sprinkling of toasted pecans.

Serving Tip: This dessert makes six large Apple Pie Enchiladas. I cut each enchilada in half because they were so big and got 12 servings.