Delicious Apple Pie Enchiladas for a Sweet Twist

Steps

1. 1

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Grease a 9 × 13-inch baking dish with butter.

2. 2

   Open both cans of apple pie filling and transfer the filling to a large mixing bowl. Cut any large apple slices if necessary.

3. 3

   Sprinkle the ground cinnamon and nutmeg over the filling, then stir until evenly coated.

4. 4

   Lay one flour tortilla flat and spoon about ½ cup of apple filling across its center. Roll the tortilla tightly around the filling.

5. 5

   Place the filled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

6. 6

   In a saucepan over medium heat, melt the unsalted butter.

7. 7

   Add the granulated sugar and packed brown sugar to the melted butter, stirring until dissolved.

8. 8

   Pour in the water and simmer for about 3 minutes, stirring.

   Start 3-minute timer
9. 9

   Remove the saucepan from the heat and stir in the caramel sauce.

10. 10

    Pour the caramel-butter sauce over the rolled enchiladas. Let them rest for about 10 minutes so they absorb the sauce.

    Start 10-minute timer
11. 11

    Bake in the preheated oven for 25–30 minutes, until golden brown.

    Start 30-minute timer
12. 12

    Let the enchiladas cool for 10 minutes.

    Start 10-minute timer
13. 13

    Mix the crushed graham crackers and chopped pecans together for the topping.

14. 14

    In a bowl, whisk the powdered sugar, whole milk, and vanilla extract until smooth.

15. 15

    Drizzle the icing over the enchiladas before serving, and add the graham-cracker and pecan topping.