Tonight I was looking for a quick desert that used the ingredients that I had on hand. The main ingredient I wanted to use was a bag of small apples that were almost too ripe. These fruit enchiladas were an easy way to make a fantastic desert with very little effort. The most traditional desert to make when you have a bag of apples is an apple pie. The downside to that is I do not do pie pastry. I am an OK cook who can bar-b-que, make a mean casserole, whip up a cake and make some fine cookies, but I DO NOT make pie crusts. I have tried many times but with no success. When I saw in a cook book a recipe for Apple Enchiladas I knew this was for me. Fruit, crust (really flour tortillas), butter and sugar, how could this not be great. I am calling these fruit enchiladas because they could be so easily adapted to whatever fruit you have. I think berry enchiladas would be out of this world. Other ideas would be peach, pear, or even mixed fruit. Today I am using apples, dried cranberries and pecans in my fruit enchiladas.
2 cups of cut up fruit
1/2 cup sugar
3 tablespoons butter
1/2 cup brown sugar
1/2 cup sugar
1 stick of butter
1/2 cup of water
8- 8 inch flour tortillas
- Preheat oven to 350 degrees F (175 degrees C).
- Cook fruit with sugar and butter until soft.
- Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8×8 baking pan.
- Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
- Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Let mixture set for 20 minutes before baking. Bake in preheated oven for 20 minutes.
- Makes 8 .