Apple Cinnamon Enchiladas





  • 8 egg roll wrappers
  • 6 golden delicious apples, peeled, cored, thinly sliced
  • 1 ½ Tbsp lemon juice
  • ¼ cup butter
  • 1/3 cup brown sugar, firmly packed
  • ½ tsp cinnamon
  • 1 Tbsp cornstarch, dissolved in 1 Tbsp water
  • melted butter, for brushing
  • 1 Tbsp granulated sugar mixed with ¼ tsp ground cinnamon 

Vanilla Sauce: 

  • 1 cup cold water
  • 1 cup sugar
  • 2 Tbsp flour
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 Tbsp butter
  • 2 tsp Vanilla Extract 


Preheat oven to 350 F. In a medium mixing bowl, drizzle apples with lemon juice, and toss. Melt butter in a large skillet over medium heat. Add apples to skillet. Dust apples with brown sugar and cinnamon. Cook apples until tender, stirring frequently. Stir in cornstarch mixture and continue cooking 2 minutes. Butter a large, 11 x 7 baking dish. Lay out egg roll wrappers on a large plate. Spoon an equal portion (reserving some) of the apple mixture across the center of each wrapper. Brush ends of each wrapper with butter. Fold ends over, creating rolled enchiladas. Place 8 apple enchiladas in the baking dish. Brush tops of enchiladas with melted butter. Spoon the remaining apple mixture around the enchiladas. Sprinkle with sugar and cinnamon mixture. Bake for 20 to 25 minutes. In a large saucepan, add water, sugar, flour, cinnamon and nutmeg. Simmer sauce about 7 minutes, until clear and thickened. Stir in vanilla and butter. Spoon the sauce over apple enchiladas immediately after removing baking dish from oven.





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