Warm, gooey, and rich with comforting fall spices, Apple Enchiladas are a delightful twist on a classic dessert. Soft flour tortillas are filled with luscious apple pie filling, rolled up, and baked with a sweet, buttery cinnamon syrup. Whether you’re looking for an easy dessert to please a crowd or something cozy to enjoy on a chilly evening, these enchiladas are a perfect choice.

Why You’ll Love This Recipe

This dessert is an irresistible fusion of apple pie and enchiladas—quick to assemble and perfect for any season. Using canned apple pie filling keeps it simple, and the combination of brown sugar, butter, and cinnamon syrup gives these enchiladas a decadent finish. They are easy enough for a weeknight treat yet special enough for holiday gatherings. Plus, they pair beautifully with vanilla ice cream or whipped cream.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 (21 oz) can apple pie filling
6 (8-inch) flour tortillas
1/3 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup water
1 tsp cinnamon
Optional: whipped cream or vanilla ice cream for serving

directions

Preheat the oven to 350°F (175°C).
Spoon apple pie filling evenly down the center of each tortilla and roll tightly.
Arrange the rolled tortillas seam-side down in a greased 9×13-inch baking dish.
In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar, white sugar, water, and cinnamon. Bring to a gentle boil and let simmer for 3 minutes.
Pour the warm syrup evenly over the rolled tortillas. Let the dish sit for 30 minutes to allow the tortillas to soak in the syrup.
Bake uncovered for 20–25 minutes, or until the tops are golden and the syrup is bubbling.
Allow to cool slightly before serving. Add a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Servings and timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories per serving: 320 kcal

Variations

Fresh Apple Option: Replace canned filling with homemade cooked apples seasoned with cinnamon and nutmeg.
Nutty Crunch: Add chopped pecans or walnuts to the filling or syrup for extra texture.
Tortilla Alternatives: Use whole wheat or low-carb tortillas for a different nutritional profile.
Spiced Syrup: Add a pinch of nutmeg, clove, or cardamom for a deeper flavor.
Caramel Twist: Substitute part of the syrup with caramel sauce for an indulgent variation.

storage/reheating

Store leftover apple enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (165°C) until warmed through, or microwave individual servings for about 30–45 seconds. For best texture, avoid freezing as the tortillas may become soggy upon thawing.

FAQs

What kind of tortillas work best for this recipe?

Flour tortillas are recommended for their soft texture, which absorbs the syrup well without becoming too soggy.

Can I use homemade apple pie filling?

Yes, homemade filling made with cooked apples, sugar, cinnamon, and lemon juice works beautifully in this recipe.

Should the syrup soak before baking?

Yes, allowing the syrup to soak for 30 minutes before baking ensures a rich, moist texture throughout the dish.

Can I make these enchiladas ahead of time?

You can assemble and refrigerate the dish up to 24 hours in advance. Bake just before serving for the best results.

How do I prevent the tortillas from getting too soggy?

Be sure not to overfill the tortillas, and bake uncovered to allow some moisture to evaporate and create a slight crisp on top.

What’s the best way to serve these?

Serve them warm with vanilla ice cream or whipped cream for a classic dessert experience.

Can I add nuts or raisins to the filling?

Yes, both add excellent texture and additional flavor to the enchiladas.

Are these apple enchiladas overly sweet?

They are sweet, but the balance of cinnamon, apple, and buttery syrup keeps it rich rather than cloying. You can reduce the sugar if desired.

Is it possible to make this gluten-free?

Yes, use gluten-free flour tortillas and ensure your canned apple filling is gluten-free.

How do I reheat leftovers without drying them out?

Cover with foil and warm in the oven at 325°F, or microwave individual portions with a damp paper towel over the top.

Conclusion

Apple Enchiladas offer a warm, cinnamon-infused dessert that combines the comforting elements of apple pie with the ease of rolled tortillas. With minimal prep and maximum flavor, this recipe is ideal for busy weeknights, casual gatherings, or holiday meals. Simple to customize and impossible to resist, it’s a dessert you’ll return to again and again.

Apple Enchiladas

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Warm tortillas stuffed with spiced apple pie filling, baked to golden perfection and drizzled with a buttery cinnamon syrup.

Author: Asma
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: Tex-Mex
Diet: Vegetarian

Ingredients

Units Scale

1 (21 oz) can apple pie filling
6 (8-inch) flour tortillas
1/3 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup water
1 tsp cinnamon
Optional: whipped cream or vanilla ice cream for serving

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Instructions

Preheat oven to 350°F (175°C).
Spoon apple pie filling evenly down the center of each tortilla and roll them up tightly.
Place filled tortillas seam-side down in a greased 9×13-inch baking dish.
In a saucepan over medium heat, melt butter. Stir in both sugars, water, and cinnamon. Bring to a gentle boil and simmer for 3 minutes.
Pour syrup mixture evenly over the enchiladas. Let sit for 30 minutes to soak.
Bake uncovered for 20-25 minutes or until lightly golden and bubbling.
Let cool slightly before serving with a scoop of vanilla ice cream or whipped cream.

Notes

For added texture, sprinkle chopped pecans or walnuts inside the tortillas before rolling.
Try using homemade apple pie filling for a richer flavor.
Best served warm for maximum comfort and flavor.

Nutrition

Serving Size: 1 enchilada
Calories: 320 kcal
Sugar: 28g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg