I was killing time in the work lunchroom the other afternoon diggin through the food section of the newspaper while waiting for the clock to inch closer to five o'clock. I ran across this "easy apple dessert" that was "perfect for the cooler season". It promised to remind me of crisp fall air, trudging through pumpkin patches, apple bobbing and other fall traditions by merely catching a glancing whiff of the stuff. Well darned if it wasn't actually "easy" and "perfect" and made the air smell like some sort of holiday. See what people are missing by not reading the paper anymore? I'm sure this recipe is all over the internet... but I found it in the good old smudgy newspaper, just like my mom would have, and just like her mom. Somehow that made it more nostalgic... and what's more nostalgic than baked goods in the fall. So when no one was looking I snatched the recipe and set out to torture my sweet tooth.
I have to say, these enchiladas were so good we ate them before dinner. They were really good... caramelly good...so sweet you need to see a dentist good....best-under-vanilla-ice-cream good. I couldn't stop eating the "sauce" with a spoon. I prefer to think of it as quality control instead of a lack of self control. Anyways, something this good must be shared so here you go - you probably have everything you need in the pantry, so go for it, you can thank me later.
Caramel Apple Enchiladas
- 1 can apple pie filling
- 6 flour (or whole wheat) tortillas
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup water
- 1/3 cup butter
- pinch salt
- 1/2 cup chopped walnuts
First, lightly grease a baking dish. Spoon equal amounts of apple pie filling down the center of each tortilla. Roll up each tortilla and place them side by side, seam side down, in your baking dish. In a small saucepan, heat brown and white sugars, butter and water - stirring until sugars are dissolved and butter is completely melted. Bring mixture to a slow boil, stirring frequently, and boil for at three additional minutes. Remove from heat and pour mixture over tortillas. Let stand for half an hour. Meanwhile...
Preheat oven to 350ºF. Baste a little of the sauce from the sides of the dish over the top of the enchiladas. Sprinkle walnuts on top and bake for 25-30 minutes until bubbly. Remove from oven cool for at least 10 minutes. Serve warm with whipped or ice cream and spoon additional caramel sauce over the top. Try not to lick the plate in front of your guests... you'll embarass yourself.