Ingredients
10
10 servings
- •2 (21 ounce) cans apple pie filling, coarsely chopped
- •1 teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •1 (8 ounce) package reduced-fat cream cheese
- •½ cup confectioners' sugar
- •¼ teaspoon ground cinnamon
- •10 small flour tortillas
- •½ cup white sugar
- •½ cup brown sugar
- •⅓ cup water
- •⅓ cup butter
- •1 tablespoon cornstarch
- •½ teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Mix apple pie filling, 1 teaspoon cinnamon, and nutmeg in a bowl.
- Beat cream cheese, confectioners' sugar, and 1/4 teaspoon cinnamon in a separate bowl until whipped and smooth. Stir apple pie filling mixture into cream cheese mixture.
- Spoon apple-cream cheese mixture into each tortilla; roll tortilla around filling. Arrange rolled tortillas, seam-side down, in a 9x13-inch baking dish.
- Mix white sugar, brown sugar, water, butter, cornstarch, and vanilla extract in a saucepan; bring to a boil. Reduce heat and simmer, stirring constantly, until sugar is dissolved, about 3 minutes. Spread sauce over rolled tortillas.
- Bake in the preheated oven on the top rack until enchiladas are bubbling, about 50 minutes.
Nutritional Facts
Per 10 servings
- Calories: 437
- Carbohydrate: 77g
- Fat: 13g
- Fiber: 2g
- Protein: 5g
- Sugar: 28g
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