These Apple Pie Enchiladas were a huge hit, we each only ate half of an enchilada (with some vanilla ice cream of course!) so there was a ton of leftovers.
4 cups thinly sliced apples (peeled and sliced)
2 tsp. lemon juice
3/4 cup sugar
3 T. cornstarch
1 1/2 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
2 cups water
4 oz. fat free cream cheese
6 taco sized flour tortillas
2 T. butter (melted)
Cinnamon and sugar for sprinkling on top
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.