Apple Enchiladas With Cinnamon Vanilla Sauce Recipes

Steps:

• 1. Start with a 9x13 casserole dish. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
• 2. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 45 minutes.
• 3. Bake 350 degrees in preheated oven 20 minutes, or until golden. Serve with vanilla ice cream or as a side dish to ham.

Steps:

• Toss apple slices with lemon juice. In a large skillet, melt 1/4 cup butter over medium heat; add sliced apples.
• Sprinkle with the brown sugar and the 1/2 teaspoon cinnamon.
• Cook, stirring, until apples are tender.
• Mix cornstarch with a few teaspoons of cold water then mix into apples.
• Continue cooking for a minute or two.
• Spray with nonstick butter flavored cooking spray or butter a 11x7-inch baking dish. On a large plate, lay out egg roll wrapper.
• Spoon a little of the apple mixture down the center.
• Brush ends lightly with butter then fold ends over each other, forming a roll.
• Lift and quickly move to the baking dish, placing each roll seam-side down. repeat with remaining 7 egg roll wrappers.
• Remaining apple mixture will be baked around the egg rolls, so there is no need to over-fill them.
• Brush tops of the filled wrappers with melted butter.
• Spoon remaining apples all around the edge of the rolls.
• Sprinkle with the sugar and cinnamon mixture.
• Bake in a 350 degree oven for 20 to 25 minutes.
• Meanwhile, prepare sauce.
• In saucepan, mix together the sugar, flour, cinnamon, and nutmeg; blend in cold water.
• Bring to a simmer and simmer until clear and thickened, about 8 minutes.
• Blend in butter and vanilla.
• Spoon the spiced vanilla sauce over the filled apple rolls in the pan and serve remaining sauce at the table.
• Serve "enchiladas" warm, with ice cream, if desired.

Steps:

• Butter a 2-quart baking dish (I use an 11 x 7-inch baking dish).
• Divide and spoon the pie filling down the center of each tortilla, then sprinkle with raisins (if using).
• Sprinkle the cinnamon lightly over the filling and raisins.
• Roll up tortillas and place seam side down in the baking dish.
• In a saucepan bring butter, white sugar, brown sugar, water and whipping cream to a boil; reduce heat and simmer, stirring constantly for about 3-4 minutes; pour over the enchiladas in the dish.
• Let stand at room temperature for 30 minutes before baking.
• Set oven to 350 degrees F.
• Bake for about 20 minutes.
• Serve warm with vanilla ice cream.

Steps:

• 1. Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.
• 2. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
• 3. Pour sauce over enchiladas and let stand 45 minutes .. Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough.
• 4. Bake in preheated oven at 350 degrees F for 30 minutes, or until golden Enjoy!!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
• Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
• Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
• Makes 6 large tortillas; may be cut in half to serve 12.