Soft, syrup drenched bottoms with a crisp baked top !
These Apple Enchiladas were delicious! Most definitely a dessert which will be served over and over again in our home.
After baking, the tops of the Enchiladas were nice and crispy. I drizzled some of the sauce over and served it with loads of lightly sweetened whipped cream.
This is a quick and easy recipe and no one will even suspect the prepping/baking & decorating took around 30 minutes. I used canned tart apples – there is no liquid to drain, it’s all just packed with soft sliced pieces of apple. I mention this, as I used the same kind before and had a few readers asking me whether to drain the apples or not. Well, I have never used or seen cans of Tart Apples which needed to be drained.
Therefore, if you do need to drain the kind you’re using, you will have to use larger cans or an extra can. As long as you have around 600 – 700 grams of apple pieces.
CINNAMON APPLE ENCHILADAS
6 Large portions or 12 Small portions
2 cans (385g each) Tart/Pie Apples
6 Large Tortillas
1 t Cinnamon + extra to sprinkle
1/3 cup Margarine
1/2 cup White Sugar
1/2 cup Brown Sugar, packed
1/2 cup Water
Whipped Cream, to serve
1.) Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 30cm oven dish with cooking spray.
2.) Divide the Apple Pieces between the 6 Tortillas – place in the center of each Tortilla – sprinkle with the 1 teaspoonful Cinnamon – roll up the Tortillas and pack tightly into the prepared oven dish – I had my seams facing upwards and kept everything together with a toothpick.
3.) Bring the Margarine, White & Brown Sugar and the Water to the boil – boil for 3 minutes – pour over the Enchiladas.
4.) Bake for 20 minutes until crispy on top.
Serve with Whipped Cream and a dusting of extra Cinnamon.
Enjoy – it’s a keeper this one !