I love desserts that feel fancy but are actually simple to pull together on a weeknight. Apple Pie Enchiladas Bake turns tender spiced apples wrapped in tortillas into a warm, sliceable dessert that tastes like both apple pie and a comforting casserole. I’ve made this several times for potlucks and family dinners; it’s forgiving and always disappears fast.
Why Make This Recipe
- It combines classic apple pie flavors with a quick, hands-off baking method so you get comfort-food flavor without fuss.
- It’s easy to scale up for a crowd or portion down for two, which makes it great for holidays or last-minute guests.
- Uses pantry-friendly ingredients (flour tortillas, apples, sugar, cinnamon) and can be mostly prepped ahead.
- The texture contrast — tender stewed apples inside slightly crisped tortillas — makes every bite interesting.
- Personal note: I love this because it delivers the nostalgia of apple pie but reheats beautifully for a second-day treat. If you prefer no-bake apple desserts, you might also enjoy this no-bake option I tested: no-bake apple pie cheesecake.
Recipe Overview
- Prep time: 20 minutes (including peeling and slicing apples)
- Cook time: 25–30 minutes at 350°F (175°C)
- Total time: 45–50 minutes
- Servings: 6–8 (depending on portion size)
- Difficulty: Easy — basic stovetop sautée and oven baking
- Method: Sauté spiced apples, fill tortillas, arrange in a baking dish, top with butter-sugar mixture and bake until bubbly and golden.
My Experience Making This Recipe
The first time I tested this I overfilled the tortillas and had leaks; trimming the filling and sealing well fixed that immediately. I also discovered that a quick sauté of the apples with a touch of lemon keeps them bright and prevents them from turning mushy in the bake.
How to Make Apple Pie Enchiladas Bake
Start by peeling and slicing 4–5 medium apples (about 4 cups sliced). Sauté apples in 2 tablespoons butter with 1/3 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a squeeze of lemon for 6–8 minutes until slightly tender but not mushy. Spoon the apple mixture into warmed 8–10-inch flour tortillas, roll them up, place seam-side down in a 9×13-inch baking dish, and brush the tops with a mixture of melted butter and a little sugar. Bake at 350°F (175°C) for 25–30 minutes until edges are golden and the sauce bubbles. Let rest 5–10 minutes before serving so slices hold together.
Expert Tips for Success
- Use firm, crisp apple varieties like Honeycrisp, Granny Smith, or Braeburn for good texture; softer apples turn to mush.
- Warm the tortillas briefly in a dry skillet or microwave (10–15 seconds) to make rolling easier and prevent cracking.
- Sauté the apples just until they begin to soften — you want body in the filling because they continue cooking in the oven.
- Brush the tortillas with melted butter or neutral oil and sprinkle coarse sugar on top for an evenly browned, slightly crisp finish.
- For even baking, arrange enchiladas snugly so they support each other; a light foil tent after 20 minutes prevents over-browning while keeping the filling hot.
How to Serve Apple Pie Enchiladas Bake
- Serve warm with vanilla ice cream or a dollop of whipped cream and a drizzle of caramel sauce for extra indulgence.
- Dust with powdered sugar and serve with a side of hot brewed coffee or spiced tea for brunch.
- For a snack or after-school treat, cut into smaller pieces and pack with a cold glass of milk.
- Present on a warm platter, garnish with thin apple slices or toasted pecans for texture and color.
Storage and Reheating Guide
- Refrigerator: Cool completely, cover tightly with foil or place in an airtight container; keep 3–4 days.
- Freezing: Wrap individual slices in plastic wrap and place in a freezer bag; freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: For best texture, reheat slices in a 325°F (160°C) oven for 10–15 minutes (covered) until warmed through, then uncover for 3–5 minutes to crisp the top. Microwave reheating works for speed (90–120 seconds) but will soften the tortillas.
Recipe Variations
- Gluten-free: Use gluten-free flour tortillas or corn tortillas that are pliable; warm them before rolling to prevent cracking.
- Dairy-free: Substitute butter with coconut oil or vegan butter; use dairy-free ice cream for serving.
- Boozy caramel: Stir 1–2 tablespoons bourbon into the caramel sauce or apple filling for depth of flavor.
- Apple-pear mix: Swap half the apples for firm pears for a milder, fragrant filling; adjust sugar downward if pears are sweet.
Nutritional Highlights
- Apples provide fiber and vitamin C, making this dessert a better choice than some ultra-rich pastries.
- Portion control matters: aim for 1/6 to 1/8 of the dish to keep calories reasonable depending on toppings.
- Allergen note: Contains gluten (tortillas) and dairy if butter is used; see variations above for gluten-free or dairy-free swaps.
Troubleshooting Common Issues
- Soggy bottom: Make sure apples are not overloaded with liquid — simmer to reduce excess sauce before filling tortillas. Also, bake in a preheated oven so the dish starts crisping immediately.
- Tortillas crack when rolling: Warm them briefly to relax the gluten or tortilla structure; thin, cold tortillas are more brittle.
- Filling leaks in baking: Don’t overfill and tuck ends under when placing seam-side down; use a light egg wash or a dab of butter on the seam to help seal.
Frequently Asked Questions
Q: Can I assemble this ahead of time and bake later?
A: Yes — assemble the enchiladas and cover tightly with plastic wrap, refrigerate up to 24 hours. Bring to room temperature for 20–30 minutes before baking at 350°F (175°C) for the listed time, checking for bubbling and golden edges.
Q: Can I use corn tortillas instead of flour?
A: You can, but choose fresh, pliable corn tortillas and warm them to prevent cracking. Corn will give a different texture and slightly savory flavor that pairs well with the sweet filling.
Q: How can I make the top extra crunchy?
A: Brush with melted butter and sprinkle coarse sugar or crushed graham crackers before baking. For a streusel, mix cold butter with flour, oats, and brown sugar, crumble over the enchiladas, and bake until golden.
Q: Is there a good sugar substitution for a lower-sugar version?
A: Reduce brown sugar by 25–50% and sweeten with a tablespoon or two of maple syrup or a sugar substitute like erythritol that measures like sugar. Adjust to taste, keeping in mind acidity from the apples and lemon.
Conclusion
For recipe inspiration and similar apple enchilada ideas, check this classic take on the concept at Apple Pie Enchiladas – Sugar Apron. If you want a straightforward, well-tested version to compare techniques, see Apple Enchilada Dessert Recipe. For another home-cook variation with simple pantry ingredients try Apple Pie Enchiladas | Just A Pinch Recipes. If you like a caramel-forward finish, this version with sauce is a great reference: Apple Pie Enchiladas with Caramel Sauce – This Old Gal. And for an older, well-loved take on apple enchiladas, see Apple Enchiladas Recipe.
Apple Pie Enchiladas Bake
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A warm dessert that combines the flavors of apple pie and enchiladas, perfect for potlucks and family dinners.
Ingredients
- 4–5 medium apples (about 4 cups sliced)
- 2 tablespoons butter
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- squeeze of lemon
- 8–10 flour tortillas
- additional melted butter and sugar for brushing on top
Instructions
- Peel and slice the apples.
- Sauté apples in butter with brown sugar, cinnamon, nutmeg, and lemon for 6–8 minutes until slightly tender.
- Warm tortillas in a skillet or microwave for easy rolling.
- Spoon apple mixture into tortillas, roll them up, and place seam-side down in a 9×13-inch baking dish.
- Brush tops with melted butter and sprinkle with sugar.
- Bake at 350°F (175°C) for 25–30 minutes until golden and bubbly.
- Let rest for 5–10 minutes before serving.
Notes
For best results, use firm apple varieties like Honeycrisp, Granny Smith, or Braeburn. Serve warm with vanilla ice cream or a drizzle of caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg