Serving:
Vanilla ice cream: Essential for serving these warm Apple Pie Enchiladas.
Whipped cream: An alternative or addition to ice cream.
Extra caramel sauce: For drizzling.
Chopped pecans or walnuts: Optional, for added crunch.
Step-by-Step Instructions for Apple Pie Enchiladas

Let me guide you through making these spectacular Apple Pie Enchiladas from start to finish.

Step 1: Prepare the Apple Filling

Start by peeling your Granny Smith apples using a vegetable peeler or paring knife. Core them and dice them into roughly half-inch cubes. The uniform size ensures even cooking throughout your Apple Pie Enchiladas.

In a large skillet over medium heat, melt the two tablespoons of butter. Once melted and bubbling, add the diced apples. Cook, stirring occasionally, for about three minutes until the apples just begin to soften.

Add the granulated sugar, cinnamon, nutmeg, and lemon juice to the pan. Stir everything together, making sure the apples are well coated with the spice mixture. Continue cooking for another two to three minutes.

In a small bowl, whisk together the cornstarch and water until completely smooth with no lumps. Pour this mixture over the apples and stir continuously. The liquid will quickly thicken into a glossy sauce that coats the apples. Cook for one more minute, then remove from heat.

Let the apple filling cool while you prepare the other components. The filling needs to be cool enough to handle comfortably when you roll your Apple Pie Enchiladas, otherwise, it could tear the tortillas.

Step 2: Prepare the Cinnamon Sugar

In a shallow dish or plate, combine the half cup of sugar with one tablespoon of cinnamon. Mix them together thoroughly with a fork or whisk. This cinnamon-sugar mixture will coat the outside of your Apple Pie Enchiladas, creating a sweet, spiced crust.

Set this mixture aside near your work area for easy access during assembly.

Step 3: Make the Caramel Sauce

In a medium saucepan over medium heat, melt the half cup of butter. Once melted, add the brown sugar and stir constantly until the mixture is smooth and begins to bubble, about two minutes.

Slowly pour in the heavy cream while whisking continuously. The mixture will bubble vigorously, so be careful. Keep whisking until the sauce is completely smooth and has thickened slightly, about two to three minutes.

Remove from heat and stir in the vanilla extract and a pinch of salt. The salt really enhances the caramel flavor and prevents it from being one-dimensionally sweet. Pour the caramel sauce into a measuring cup or bowl with a spout for easy pouring later. This sauce is what truly makes these Apple Pie Enchiladas extraordinary.

Step 4: Assemble the Apple Pie Enchiladas

Preheat your oven to 350°F. Spray a 9×13-inch baking dish with non-stick cooking spray or grease it with butter.

Warm your tortillas slightly in the microwave for about 15 seconds or in a dry skillet. This makes them more pliable and less likely to crack when you roll them. Handle them one at a time, keeping the others covered with a damp towel so they don’t dry out.

Place about a quarter cup of the cooled apple filling down the center of each tortilla, leaving about an inch at each end. Don’t overfill, or your Apple Pie Enchiladas will be difficult to roll and may burst during baking.

Roll each tortilla tightly around the filling, tucking in the ends as you go, similar to rolling a burrito. Place each rolled enchilada seam-side down in the prepared baking dish, arranging them snugly against each other.

Step 5: Add the Coating and Sauce

Brush the tops and sides of all the Apple Pie Enchiladas generously with the melted butter. Make sure every visible surface gets coated, as this helps the cinnamon-sugar stick and creates that beautiful golden crust.

Sprinkle the cinnamon-sugar mixture generously over all the buttered enchiladas. I like to be quite liberal with this coating—it creates a wonderful sweet crust that caramelizes during baking.

Pour the warm caramel sauce evenly over all the Apple Pie Enchiladas. Try to get sauce on each one, though it’s fine if it pools around them too. The sauce will thicken as it bakes and create an incredible glaze.

Step 6: Bake the Apple Pie Enchiladas

Place the baking dish in your preheated 350°F oven. Bake for 20 to 25 minutes, until the tortillas are golden brown and crispy on the edges, and the caramel sauce is bubbling.

Watch them carefully during the last few minutes of baking. You want the tortillas to be crispy and golden but not burned. The caramel sauce should be bubbling actively around the edges and between the enchiladas.

Step 7: Serve Your Apple Pie Enchiladas

Remove the Apple Pie Enchiladas from the oven and let them cool for about five minutes. This brief cooling period allows the caramel sauce to thicken slightly and makes serving easier.

Serve the enchiladas warm, placing one or two on each plate. Top with a generous scoop of vanilla ice cream, allowing it to melt slightly over the warm enchiladas. Drizzle with extra caramel sauce if desired, and add a sprinkle of chopped nuts for crunch.

The combination of warm, crispy, cinnamon-spiced Apple Pie Enchiladas with cold vanilla ice cream is absolutely divine. Every bite offers multiple textures and temperatures that create a truly memorable dessert experience.