Name: Apple Pie Enchiladas Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 5 medium apples, peeled and thinly sliced (about 6 cups); 2 tablespoons butter; 1/2 cup packed brown sugar; 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1 tablespoon lemon juice; 2 tablespoons flour or 1 tablespoon cornstarch; 8–10 small flour tortillas (6–8 inch); 3–4 tablespoons melted butter for brushing; Cinnamon sugar for sprinkling; Caramel sauce or glaze (1 cup powdered sugar mixed with 2–3 tablespoons milk and 1/2 teaspoon vanilla)

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Apple Pie Enchiladas Bake is a cozy, crowd-pleasing twist on classic apple pie that wraps spiced apple filling in soft tortillas, bakes them until golden, and finishes with a sticky caramel or cinnamon glaze. I love how it delivers all the warm, homey flavors of pie but comes together faster and with less fuss. I’ve made this several times for weeknight dessert and casual brunches — it holds up well and tastes even better the next day.

Why Make This Recipe

It’s fast: you get apple-pie flavor in about an hour without rolling pastry or fussing with a double crust.
Easy to scale: double or halve the batch for a crowd or a small family meal.
Crowd-pleaser: sweet, warmly spiced apples wrapped in tortillas appeal to kids and adults alike.
Versatile: serve warm with ice cream or cool for breakfast with coffee.
Personal insight: I love this because the tortillas crisp at the edges while the centers stay tender, giving a wonderful contrast I haven’t found in many other apple desserts.

Recipe Overview

Prep time: 20 minutes.
Cook time: 30 minutes at 350°F (175°C).
Total time: 50 minutes.
Servings: 6–8 (using a 9×13-inch pan).
Difficulty: Easy.
Method: Sauté apple filling, fill small flour tortillas, place seam-side down in a buttered baking dish, brush with butter, bake until golden and bubbling, and finish with caramel or cinnamon-sugar glaze.

(If you like trying different apple desserts, you might also enjoy this playful take on apple macarons: Apple Pie Macarons.)

My Experience Making This Recipe

On my first test I used very tart apples and needed an extra 2 tablespoons of sugar, so I now recommend tasting and adjusting sweetness based on your apples. I also learned that evenly slicing apples (about 1/8–1/4 inch thick) helps them cook uniformly without becoming mushy. Using a mix of firm apples — like Honeycrisp and Granny Smith — gives the best balance of flavor and texture.

How to Make Apple Pie Enchiladas Bake

Begin by peeling and thinly slicing about 5 medium apples (about 6 cups). Sauté the apples in 2 tablespoons butter with 1/2 cup packed brown sugar, 1/4 cup granulated sugar, 1 tsp ground cinnamon, 1/4 tsp nutmeg, 1 tbsp lemon juice, and 2 tbsp flour or 1 tbsp cornstarch to thicken; cook over medium heat about 6–8 minutes until they’re tender but not falling apart. Warm 8–10 small flour tortillas (6–8 inch) so they’re pliable, spoon 1/4 cup filling into each, roll seam-side down into a buttered 9×13-inch dish, brush with 3–4 tablespoons melted butter, sprinkle with a little cinnamon sugar or chopped pecans, then bake at 350°F (175°C) for 25–30 minutes until edges brown and filling bubbles. Let rest 5–10 minutes, then drizzle with caramel sauce or a simple glaze (1 cup powdered sugar mixed with 2–3 tbsp milk and 1/2 tsp vanilla) before serving.

Expert Tips for Success

Use firm apples: Choose Honeycrisp, Granny Smith, or Fuji for texture and balanced sweetness. Avoid mealy apples.
Control moisture: Toss sliced apples with 1 tbsp lemon juice to prevent browning and help the filling set. Thickening with 1–2 tbsp flour or cornstarch prevents a runny filling.
Warm tortillas: Heat tortillas for 10–15 seconds in the microwave or a dry skillet; warm tortillas roll without cracking and crisp nicely at the edges.
Even baking: Arrange enchiladas seam-side down and leave a little space between rolls so heat circulates and tops brown uniformly. Use a 9×13 pan for even cooking.
Finish with contrast: Add a pinch of flaky sea salt to the caramel or a handful of toasted pecans to balance sweetness and add texture.

How to Serve Apple Pie Enchiladas Bake

Classic: Serve warm with vanilla ice cream or a scoop of Greek yogurt for tang.
Brunch: Top with a dollop of whipped cream and a sprinkle of toasted oats or granola.
Party: Cut into portions and serve with caramel sauce in a small pitcher for guests to drizzle.
Presentation tip: Garnish with a few fresh mint leaves and a dusting of cinnamon for a homey, finished look.

Storage and Reheating Guide

Store cooled leftovers tightly wrapped or in an airtight container in the fridge for up to 4 days; place parchment between layers to prevent sticking. Freeze baked enchiladas (without glaze) in a freezer-safe container for up to 3 months — thaw overnight in the fridge before reheating. Reheat individual portions in a 350°F (175°C) oven for 10–12 minutes to revive crisp edges, or microwave for 30–45 seconds for a quick warm-up (watch for sogginess). Add glaze or ice cream just before serving to maintain texture.

Recipe Variations

Gluten-free: Use gluten-free tortillas and replace 2 tbsp flour with 1 tbsp cornstarch in the filling.
Dairy-free: Swap butter for melted coconut oil or vegan butter and use dairy-free ice cream for serving.
Boozy caramel: Stir 1–2 tbsp bourbon into warmed caramel sauce for adult-friendly depth.
Nutty crumble: Mix 1/2 cup chopped pecans with 2 tbsp brown sugar and 1 tbsp melted butter, sprinkle on top before baking for a streusel-like finish.

Nutritional Highlights

Apples provide fiber and vitamin C, making this dessert more nourishing than many candy-based sweets. Portion control is helpful: one enchilada (about 1/6–1/8 of the pan) keeps calories reasonable while still satisfying a sweet tooth. Allergens: contains gluten (unless you use gluten-free tortillas) and dairy (unless you substitute plant-based butter); contains nuts if you add pecans.

Troubleshooting Common Issues

Soggy center: If filling seems watery, cook apples a bit longer to evaporate excess liquid and use cornstarch for a stronger set.
Tortillas crack when rolling: Warm them briefly to increase pliability, and use smaller amounts of filling so the seam can close.
Burned edges but undercooked filling: Cover loosely with foil halfway through baking to prevent over-browning while the center heats through.

Frequently Asked Questions

Q: Can I make the filling ahead of time?
A: Yes — you can prepare the apple filling up to 2 days ahead and refrigerate in an airtight container. Reheat gently to thicken it slightly before filling the tortillas.

Q: What size tortillas work best?
A: Six- to eight-inch flour tortillas give the right balance of filling to dough. Corn tortillas are firmer and may crack; if you prefer corn, warm them well and consider cutting to size.

Q: How do I prevent the glaze from making the top soggy?
A: Let the bake rest 5–10 minutes to set, then drizzle glaze just before serving. For a glossy finish that stays neat, warm the glaze slightly so it pours thinly and sets faster.

Q: Can I make this without a baking dish?
A: You can bake in any oven-safe pan (an 8×8-inch will make taller enchiladas) or use a cast-iron skillet for crispier edges; adjust bake time slightly if the pan depth changes.

Conclusion

For inspiration and recipe variations from other cooks, check these Apple Pie Enchiladas resources: Apple Pie Enchiladas – Sugar Apron, Apple Enchilada Dessert Recipe, Apple Pie Enchiladas | Just A Pinch Recipes, Apple Pie Enchiladas with Caramel Sauce – This Old Gal, and Apple Enchiladas Recipe.

Apple Pie Enchiladas Bake