Apple Enchilada Desert
We decided to give this easy apple enchilada recipe a try just in time for Cinco de Mayo. The only tricky part of this is making the sauce; sauces like these are prone to boiling over easily if you don’t watch it close enough…. which I didn’t, oops!
These are absolutely delicious! They are definitely one of my favorite things that we’ve made so far. The sauce turned out a lot thinner than I thought it would and was a bit messy to spread on the enchiladas but they turned out great.
We tried using whole wheat tortillas for a few of them since they are healthier…. I wouldn’t recommend it at all… J thought they were okay and I thought they were gross, even though I am a fan of whole wheat tortillas in general.
A few tips:
- Use an apple pie filling that has cinnamon in it. We used a pie filling with out cinnamon and even though I sprinkled both the inside and outside generously with cinnamon they still could have used more.
- Warm tortillas 4 or so at a time on a plate in the microwave for 30-60 seconds; it makes it easier to roll them with out tearing them.
- As soon as they came out of the oven I used tongs and pulled them off of the sheet I baked them on and put them on a cool baking sheet. I did this because the thin sauce had pooled all over the baking sheet and if I had left them it would have been hard to get them off after it cooled and it may have made them soggy. The way I did it they turned out a little crispy and perfect.
Definitely give this recipe a try!