Source:
Cherries or peaches can be substituted for apples.
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
· Preheat oven to 350°
· 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.
· 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.
· Bake in preheated oven 20 minutes, or until golden.
· Serve with vanilla ice cream.
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
· Preheat oven to 350°
· 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.
· 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.
· Bake in preheated oven 20 minutes, or until golden.
· Serve with vanilla ice cream.
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