In a large bowl mix apples and lemon juice and set aside. In a large stock pot or dutch oven combine 3/4 cup sugar, cornstarch, cinnamon, salt and nutmeg. Add water and whisk together. Cook over medium- high heat until thickened (about 2 minutes of boiling). Melt in cream cheese. Add apples and cover. Simmer over medium heat until apples are tender. Pour 1/6 of mixture into a tortilla and roll. Continue with each of the tortillas placing each one in a 9×13 pan. Brush tops of enchiladas with butter and sprinkle with cinnamon and sugar.
Bake at 350 degrees for 15-20 minutes or until heated through and tortillas are slightly crispy. Serve with vanilla ice cream.