Cinnamon Apple Pie Enchiladas Step-by-step instructions

Before you start

Heat the oven to 350°F (175°C). Have a 9x13-inch baking dish ready. If you’re using a glass dish, you don’t need to grease it, but a light coating of butter helps with cleanup.

Make sure the tortillas are at room temperature; if they’re cold, they may crack when rolling. Set out the apple pie filling, brown sugar, butter, cinnamon, and granulated sugar so everything is within reach.

Instructions

Fill and Roll

1. 1Fill and Roll
   Heat the oven to 350°F (175°C). Spread about 2 tablespoons of apple pie filling down the center of each tortilla. Roll the tortillas tightly around the filling and place them seam-side down in a 9x13-inch baking dish, snugly in a single row.
   Look for The tortillas should be snug but not squished; the apple slices should peek out at the ends.
   Tip If the tortillas crack when rolling, warm them briefly in the microwave for 20 seconds to soften.
2. 2Make the Brown Sugar Butter
   In a small saucepan over medium heat, melt the butter with the brown sugar and ground cinnamon. Stir until the sugar dissolves and the sauce is smooth, about 2 minutes. Remove from heat.
   Look for The sauce should be glossy and free of sugar crystals.
   Tip Do not boil; just heat until the sugar melts.
3. 3Top with Syrup
   Pour the brown sugar butter evenly over the rolled tortillas, making sure each one is coated. Use a spatula to spread if needed.
   Look for The sauce should pool around the tortillas and soak into the edges.
   Tip Pour slowly to avoid overflow.
4. 4Sprinkle Cinnamon Sugar
   In a small bowl, mix the granulated sugar with an extra 1/2 teaspoon of cinnamon. Sprinkle the mixture generously over the top of the tortillas.
   Look for The tops should be evenly dusted with cinnamon sugar.
   Tip Use a fine-mesh strainer for an even dusting.

By the end of this phase, you should have a neat row of rolled tortillas in the baking dish, with the apple filling visible at the open ends.

The tortillas should feel snug but not overly crowded. The brown sugar butter should be smooth and pourable, and the cinnamon sugar mixed and ready to sprinkle.

Bake

5. 5Bake
   Bake for 20 to 25 minutes, until the sauce is bubbling at the edges and the tortillas are golden. The filling should be hot throughout.
   Look for The edges of the dish will be bubbly and the tortillas lightly browned.
   Tip If the top browns too fast, cover loosely with foil.

After baking, the dish will be bubbling at the edges, and the tops of the tortillas will be golden and slightly caramelized. The sauce will have thickened and clung to the tortillas. A skewer inserted into the center should come out hot to the touch.

Serve

6. 6Serve
   Let the dish stand for 5 minutes before serving. Use a spatula to lift each enchilada onto a plate, spooning extra syrup from the dish over the top.
   Look for The syrup will thicken slightly as it cools.
   Tip Serve warm with vanilla ice cream if desired.

The enchiladas should be lifted out with a spatula, keeping their shape. The syrup underneath will be thick and glossy. Serve warm, with extra syrup spooned over each serving. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is overfilling the tortillas, which makes them hard to roll and can cause them to burst open during baking. Stick to about 2 tablespoons of filling per tortilla.

Another issue is pouring the sauce over cold tortillas; the sauce can pool at the bottom instead of soaking in. Make sure the tortillas are at room temperature. Finally, don’t skip the resting time after baking—it helps the enchiladas hold their shape when served.

How to tell it’s done

The enchiladas are done when the sauce is bubbling at the edges of the dish and the tortillas are golden brown. The filling should be hot throughout; you can check by inserting a knife into the center of one enchilada and feeling the tip.

The internal temperature should be at least 165°F (74°C) if you want to be precise. Let them rest for 5 minutes before serving so the sauce can set slightly.