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| Stewed apples, seasoned with brown sugar and apple pie spices, wrapped in flour tortillas and baked in a buttery sugar syrup. |
Apple Enchiladas
Okay, okay.... even though the weather down here isn't completely cooperating with the Fall season, I broke down and did something sweet with apples finally - well, besides just slicing and eating them, that is. Apples are one of my favorite snacking fruits, so I've certainly been doing my share of that!
Sure wish the prices would come down some more, but that might be wishful thinking in this economy, I guess.
Anyway... I had a taste for a little sweet somethin' somethin' the other night but didn't really feel like putting in a lot of effort into it either. I knew I had a bowl of fresh apples, found some flour tortillas and remembered these apple enchiladas. And, goodie, goodie, I also had a little bit of homemade vanilla ice cream leftover in the freezer. Perfect.
Nothing much could be easier either really. Stew the apples in butter and brown sugar and add a little apple pie spice. Place about 1/4 cup of the filling just off center on each of the tortillas.
Fold one end over the filling, then tuck the sides in and finish rolling it up and put them all in a buttered 9 x 13 inch baking dish. Pour a boiled butter and sugar syrup all over the top, dust the top very lightly with some plain ground cinnamon and let them rest 20 minutes before baking. You can sprinkle on a little cinnamon sugar instead, but remember, these are being doused in sugar syrup, so go easy!
How easy is that? This recipe isn't at all unique to me, in fact, it's another one that, like the 7-up/Mountain Dew Crescent Apple Dumplings, has been around as long as I can remember and is, most often, traditionally made with apple pie filling. With fresh apples in season though, I figured I'd play around with it and use those instead. It's also a great dessert when made with canned biscuits that have been flattened, stuffed and sealed up like little purses.
We're doing these as an apple stuffing rolled up in a tortilla. Now... before one of y'all starts fussin' with me about the name, I did not name these. This is what these have always been called, and that's about all I have to say about that. Let's just agree to relax and enjoy them and keep the fussing to something that is a little more important than dessert.
Place onto serving plates while they are still warm, spoon some of the syrup on top of each one and serve with whipped cream, a scoop of ice cream, or a drizzle of heavy cream. One is a pretty hardy serving, so they can be split in half too.
You could probably do this with less butter in the sugar syrup, and you could also probably sub in margarine. I'm giving you the traditional recipe and as always, leaving the substitutions up to you. Here's how to make them.
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