I'm finally getting around to posting this recipe that Ashli & her cousin Madelyn made this summer. I didn't know what recipe they used and I recently got around to asking Ashli where it was so here it is. They were eager to make something one afternoon and this is what they chose. It was a pretty good choice!!
1 (21 ounce) can apple
pie filling (blueberry, cherry or peach can be substituted)
6 (8 inch) flour
tortillas 1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 45 minutes. Bake in preheated oven 20 minutes, or until golden. Serve with vanilla ice cream.
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