Apple Pie Enchiladas with Cream Cheese
Aromatic apples in a crispy tortilla? - 100% YES! Apple pie filling pairs perfectly with enchiladas. I like to spread some cream cheese for a tangy twist. These are super delicious, caramelly, and they scream cozy winter nights!
Equipment
- 1 casserole dish
- 1 heavy-bottomed pot
Ingredients
Syrup
- ¼ cup butter
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ⅓ cup water
Filling
- 3 apples
- ¼ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cardamom
- 1 tbsp vanilla sugar
- ½ cup walnuts
- 3 tbsp cream cheese
- 3 wheat tortillas
For the Topping
- 3 scoops vanilla ice cream
- ¼ cup walnuts
Instructions
Making the Syrup
- In a pot, combine all the ingredients at once: granulated sugar, brown sugar, butter, and a splash of water.
- Melt everything over medium heat, and bring to a simmer. Don’t cook it more, as it will thicken up in the oven.
Filling the Tortillas
- Peel and core your apples. Then, chop them into chunks and transfer them to a bowl.
- Sprinkle them with some sugar, vanilla sugar, cinnamon, nutmeg, and cardamom. Mix everything, until the apples are fully coated.
- Chop walnuts and combine.
- Roll out a tortilla and spread cream cheese through the middle. Use approximately a tablespoon of cheese per tortilla. Top it with about 3 tablespoons of filling and roll. Don’t forget to tuck the ends in, so the filling doesn’t drip.
Baking the Enchiladas
- Coat the casserole dish in some butter and place the enchiladas seam-side down. Leave some space between the rolls, so they can bake better.
- Arrange the leftover filling around the enchiladas. Pour all the syrup into the dish and use a brush to glaze every inch of the tortillas well.
- Bake them at 350 °F (180 °C) for about half an hour or until the apples are soft. They should be mellow and the syrup should be reduced and bubbly.
Serving
- Serve them lukewarm with a scoop of bourbon vanilla ice cream on top!
Notes
Storing Tips
Store them in a casserole dish, so they can soak in the syrup, otherwise, they will be gummy. Keep them at room temperature for a day or 3 days in the fridge.