Apple Pie Enchiladas

 

Ingredients

°2 cans (595 grams) apple pie filling, coarsely chopped

°1/4 teaspoon ground cinnamon

°1/2 teaspoon ground nutmeg

°1 (227 grams) package reduced-fat cream cheese

°A cup with a capacity of 130 ml containing brown sugar

°1/4 teaspoon ground cinnamon

°10 small flour tortillas

°A cup with a capacity of 130 ml containing brown sugar

°A cup with a capacity of 130 ml containing brown sugar

°80 liters of water

°A cup with a capacity of 80 ml containing butter

°1 tablespoon cornstarch

°1/2 teaspoon vanilla extract

*Preparation

Preheat the oven to 200 degrees (200°C).

In a bowl, combine apple pie filling, 1 teaspoon cinnamon and nutmeg.

Beat cream cheese, icing sugar and 0.25 tsp cinnamon in separate bowl until well whipped and smooth. Stir apple pie mix into cream cheese mixture.

Spoon apple-cream cheese mixture into each tortilla; wrap tortilla around filling. Arrange rolled tortillas, seam side down, in 1-inch baking dish.

In a saucepan, combine the white sugar, brown sugar, water, butter, cornstarch and vanilla extract. bring to a boil. Reduce heat and simmer, stirring constantly, until sugar is dissolved, about 3 minutes. Spread sauce over rolled tortillas.

Bake in preheated oven on top rack until enchiladas are bubbly, about 50 minutes.

Enjoy !