Enchiladas and Filling:
1 (21 ounce) can apple
pie filling or 1 (21 ounce) can peach pie filling
6 (8 inch) flour
tortillas (I use the ones that I fry myself that I buy at Costco)
1 teaspoon ground
cinnamon (I’d say 2 teaspoons cinnamon and ¼ teaspoon pumpkin pie spice) Season to Taste
Spiced Caramel-like Sauce:
3/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon Cinnamon
¼ teaspoon pumpkin pie
spice
Directions:
Preheat oven to 375 degrees
Spoon about one heaping quarter cup of pie filling evenly down the
center of each tortilla.
Sprinkle with cinnamon and pumpkin pie spice; roll up, tucking in
edges; and place seam side down in
prepared dish. (I used a rectangle enamel covered stoneware dish). Sprinkle
outside of tortillas with cinnamon and pumpkin pie spice also.
In a medium saucepan
over medium heat, combine butter,
white sugar, brown sugar, cinnamon, pumpkin pie spice and water. Bring to a boil, stirring
constantly; reduce heat to a low
boil and simmer 10 minutes. Pour
sauce over Enchiladas.
Bake in preheated oven 30 minutes, or until golden.
Serve with vanilla ice cream and drizzle
caramel-like sauce over ice cream.
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| Ingredients |
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| With Peach Pie Filling |
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| All Wrapped Up |
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| Sauce Cooking |
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| Just Out of the Oven |
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| Just Out of the Oven |
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| With Ice Cream |
