Apple Enchiladas by Julie York

Here is Julie’s recipe for Apple Enchiladas. I use a pint of my own canned apple pie filling instead of buying a can. This is so quick and easy…and delicious! I don’t serve this often so I don’t mind the sugar and my boys love this. It is quick to throw together if you have unexpected company. I would think you could use other pie fillings too. I like to serve it after a big Mexican meal.

APPLE ENCHILADAS

1 Can Apple Pie Filling

6 (8 inch) flour tortillas

cinnamon sugar

1/3 cup butter

1/2 cup white sugar

1/2 cup light brown sugar

1/2 cup water

Spoon pie filling into shells. Sprinkle with cinnamon and sugar. Roll up like an enchilada. Place in a greased baking pan. Bring butter and next 3 ingredients to a boil. Simmer 3 minutes and stir often. Pour over enchiladas. Let set 30 minutes. (this is important. it softens the enchiladas). Bake at 350 for 20 minutes. Serve warm with a dusting of powder sugar! Enjoy!!

My traditional New Years Day menu is Mexican – this will definitely be on the list of desserts next January! I make a double pan when cooking for my crew.

I’m still canning apples and would love to have some new recipes if y’all have some to share!

Blessings,

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Kathy Jimison

October 27, 2010

Thanks Cheri!Can’t wait to try them this week!Blessings from WNCKathy

Welcome y’all!

I’m a second-generation herbalist with more than 40 years of experience studying herbs and natural remedies. As a mother of four sons and grandmother of nine, I’ve made natural living and heritage skills a part of everyday life for decades! I’m also a Master Gardener (organic), Master Beef Producer (grass fed/grass finished), needleworker and certified life coach. My passion is helping others become more self-sufficient in their health and lives by sharing practical knowledge, time-tested natural remedies, and the heritage skills I’ve learned through decades of experience! Thanks for dropping by!

The Essential Herbalist