Sunday, October 21, 2012

Apple Pie "Enchilada"

 
 
In Mid September when we go apple picking, I am beyond excited for apples.  I dream of a freezer full of apple pies, fresh apple crisp, apple sauce etc.  But I have to tell you by mid October when after all of the forementioned are done and done again and there is still a bag of apples in the fridge, I am dreading this lovely little fruit. 
So yesterday I was surfing Pinterest (shocker) for apple recipes.  Something different that I haven't thought of myself and my family would be thrilled to try.  I stumbled upon this Apple Enchilada recipe, it linked me to another blog, Cornfed Momma.  So to Cornfed Momma, I say thank you.  I did make a few changes myself but all in all great recipe.  This certainly was something different and certainly delicious.
 
Apple Pie Enchilada
Recipe Adapted from cornfedmomma.blogspot.com
 
The original recipe called for a can of apple pie filling but since I have so many apples, I created my own version of filling.
 
Filling: (or use 1 can apple pie filling and skip to main recipe below)
5 apples, peeled, cored and sliced
1 tsp cinnamon
1/2 tsp nutmeg
1/2 C brown sugar
1/4 C water
2 T cornstarch
2T butter
 
In a large bowl combine apples, cinnamon, nutmeg, brown sugar and cornstarch.
Melt butter over medium heat and add apple mixture.  Cook about 5 minutes until sauce starts to come together and apples soften slightly.  Remove from heat and set aside for recipe below.

TO MAKE THE ENCHILADAS:

Ingredients:
Recipe for apple filling OR 1 can store bought apple pie filling
5 flour tortillas
1 tsp cinnamon
6 T butter
1/2 sugar
1/2 brown sugar
1/2 water

Spoon about 1/4 C filling into center of tortilla. 

Roll into "enchilada" and place seam side down into a greased casserole dish. Continue until all tortillas are done
Over medium heat, combine butter, sugars, cinnamon and water.  Bring to a boil, stirring often, reduce heat to low and simmer about 3 minutes.
The sauce will look like this.
Pour sauce over enchiladas. Cover and let stand on counter about an hour. 


Cook in oven (preheated to 350) about 35 minutes, or until they look nice and golden in color.

Serve with ice cream or whipped cream.








 
 


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