Cinnamon Apple Pie Enchiladas Tips, FAQ & printable recipe

Tips for success

For the best texture, serve these enchiladas warm. The sauce thickens as it cools, and the tortillas become more tender. If you have leftovers, store them in the refrigerator and reheat gently in the microwave or oven.

You can also make these ahead and keep them unbaked in the fridge for up to a day; just add 5 minutes to the baking time.

To get a nice caramelized top, you can place the dish under the broiler for the last 1-2 minutes of baking. Watch carefully to avoid burning.

If you like extra spice, add a pinch of nutmeg or allspice to the cinnamon sugar mixture. A scoop of vanilla ice cream or a drizzle of caramel sauce is a great addition.

Variations

• Cherry Pie Enchiladas: Swap the apple pie filling for cherry pie filling. The tartness of cherries pairs beautifully with the brown sugar butter. Reduce the cinnamon to 1/2 teaspoon and add a pinch of almond extract to the sauce for extra depth.
• Pumpkin Pie Enchiladas: Use 1 1/2 cups of pumpkin puree mixed with 1/2 cup brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1 egg. Spread a thin layer on each tortilla, roll, and bake as directed. This version is especially good for fall.
• Caramel Apple Enchiladas: Drizzle 1/4 cup of caramel sauce over the top along with the brown sugar butter. You can also sprinkle a few chopped pecans or walnuts over the enchiladas before baking for added crunch.
• Peach Pie Enchiladas: Substitute peach pie filling for the apple. The peaches are softer, so be gentle when rolling. Add a pinch of ginger to the cinnamon sugar for a warm, spicy note.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze unbaked or baked enchiladas for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a 350°F oven for 10-15 minutes or microwave individual servings for 45 seconds.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The enchiladas will soften as they sit, but they still taste great. Reheat in the microwave for 30-60 seconds or in a 350°F oven for 10 minutes.

You can assemble the enchiladas up to 24 hours ahead. Prepare the dish as directed, but do not bake. Cover with plastic wrap and refrigerate. When ready to bake, remove from the fridge, let sit at room temperature for 20 minutes, then bake as directed, adding 5 minutes to the cooking time.

Serving ideas

Serve these apple pie enchiladas warm, straight from the baking dish. A spatula makes it easy to lift them out, and the extra syrup can be spooned over the top.

They’re wonderful on their own, but even better with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm, spiced apples and cold, creamy ice cream is irresistible.

These enchiladas are best enjoyed the day they’re made, when the tortillas are still slightly crisp at the edges. As they sit, they become softer, which is still delicious but different.

If you have leftovers, they can be reheated, but the texture will be more like a bread pudding. For a brunch, you could even serve them with a drizzle of maple syrup.

Frequently asked questions

Recipe card

Cinnamon Apple Pie Enchiladas

Prep 10 minCook 25 minTotal 35 minServes 8

Ingredients

• 8 flour tortillas (8-inch)
• 21 oz apple pie filling
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter
• 1 tsp ground cinnamon
• 2 tbsp granulated sugar

Instructions

1. 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.
2. 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.
3. Pour the brown sugar butter evenly over the rolled tortillas, making sure each one is coated. Use a spatula to spread if needed.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

380

Protein

4 g

Carbohydrates

52 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.