I love desserts that feel like comfort food with a twist — Apple Pie Enchiladas Bake is exactly that. It takes apple pie flavors, wraps them in tortillas, and bakes everything until tender and caramelized for an easy crowd-pleaser. I’ve made this several times for potlucks and weeknight desserts, and the texture and warm spices always win people over.
Why Make This Recipe
- Fast assembly: you can fill and roll the enchiladas in about 15–20 minutes, then toss them in the oven.
- Crowd-pleasing flavors: it combines baked apples, cinnamon, and a caramel or glaze for a familiar, cozy taste.
- Versatile: serves as a weeknight dessert or a Thanksgiving side twist when you want something less formal.
- Minimal equipment: you only need a skillet and a 9×13-inch baking dish.
- Personal insight — I love it because it delivers apple-pie satisfaction with less fuss than rolling and blind-baking a crust every time.
Recipe Overview
- Prep time: 20 minutes
- Cook time: 30–35 minutes (baking apples then baking assembled dish)
- Total time: ~55 minutes
- Servings: 8 (one enchilada each)
- Difficulty: Easy
- Cooking method: Stovetop sauté for apples, then bake at 350°F (175°C) in a 9×13-inch pan until bubbly and lightly browned.
My Experience Making This Recipe
I tested this recipe with Granny Smith and Honeycrisp apples and found that firmer apples hold their texture best after baking. I also learned that slightly undercooking the filling on the stove prevents the tortillas from getting soggy during baking. For a related no-bake apple dessert I sometimes serve alongside, see this no-bake apple pie cheesecake.
How to Make Apple Pie Enchiladas Bake
Start by sautéing peeled, cored, and diced apples (about 4 medium apples, roughly 4 cups) with 3–4 tablespoons butter, 1/2 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt until they’re tender but not mushy — about 6–8 minutes over medium heat. Cool slightly, then spoon about 1/4 cup filling onto 8 small flour tortillas, roll them tight, place seam-side down in a greased 9×13-inch pan, and brush or drizzle with 2 tablespoons melted butter. Bake at 350°F (175°C) for 20–25 minutes until edges are golden and filling bubbles; finish with a warm caramel sauce or simple powdered sugar glaze.
Expert Tips for Success
- Use firm apples (Granny Smith, Honeycrisp, or Pink Lady) so the filling keeps a pleasant bite after baking.
- Don’t overcook the apples on the stove; aim for just-tender pieces so the tortillas stay intact and avoid becoming mushy.
- Warm the tortillas (10–15 seconds in the microwave wrapped in a damp paper towel) to make rolling easier and prevent cracking.
- For even browning, brush the tops with melted butter and rotate the pan halfway through baking.
- If you like a crisp top, switch to broil for the last 1–2 minutes but watch carefully to avoid burning.
How to Serve Apple Pie Enchiladas Bake
- Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for classic contrast.
- Dust with powdered sugar and add toasted pecans for texture and presentation.
- Offer a spiced whipped cream (1 cup heavy cream whipped with 1 tbsp sugar and 1/4 tsp cinnamon) for a lighter topping.
- Bring it to potlucks or holiday brunches — it keeps well and looks rustic and inviting on a large platter.
Storage and Reheating Guide
- Refrigerate leftovers in an airtight container for up to 4 days; transfer to a 9×13-inch baking dish for reheating.
- Reheat in a 325°F (160°C) oven for 10–15 minutes covered with foil to warm through, then uncover for 3–5 minutes to crisp the tops.
- To freeze, place cooled enchiladas in a single layer on a baking sheet until firm, then wrap tightly in plastic and foil or store in a freezer-safe container for up to 3 months.
- Thaw overnight in the fridge and reheat as directed; avoid microwaving whole portions to prevent sogginess — microwave only if you need a quick single serving and then finish under a broiler for texture.
Recipe Variations
- Gluten-free: use small gluten-free tortillas or corn tortillas that are flexible; warm them gently to avoid cracking.
- Dairy-free: sauté apples in coconut oil or a plant-based butter and use a dairy-free glaze or coconut whipped cream.
- Add-ins: fold in 1/2 cup raisins or chopped toasted pecans to the apple filling for extra flavor and crunch.
- Caramel-stuffed: add a small piece of soft caramel or a teaspoon of dulce de leche into the center of each roll before baking for gooey pockets.
Nutritional Highlights
- Apples supply fiber and vitamin C; using less sugar or a sugar substitute lowers overall sugar content.
- Portion control: one enchilada is a reasonable dessert portion — aim for 1 per person to manage calories.
- Allergen info: contains gluten (unless using gluten-free tortillas) and dairy if butter/cream is used; adjust for allergies by swapping ingredients.
Troubleshooting Common Issues
- Soggy tortillas after baking: make sure apple filling is cooled slightly and not overly wet before filling; pre-cook until most excess liquid evaporates.
- Burning edges: brush the tops with melted butter and cover loosely with foil for the first 15 minutes, then uncover to brown.
- Filling leaking during baking: don’t overfill the tortillas and place them seam-side down in the pan to seal.
Frequently Asked Questions
Q: Can I assemble the enchiladas ahead of time?
A: Yes — assemble and refrigerate up to 24 hours before baking. Bring to room temperature for 20–30 minutes before baking and add a few extra minutes to the baking time if chilled.
Q: What’s the best way to make a quick caramel sauce?
A: Melt 1/2 cup brown sugar with 2 tablespoons butter and 1/4 cup heavy cream over medium heat, whisking until smooth; simmer 2–3 minutes to thicken slightly. Use caution — it’s hot.
Q: Can I use corn tortillas instead of flour?
A: You can, but choose fresh, soft corn tortillas and warm them to prevent cracking. Corn will give a different flavor and may be slightly firmer after baking.
Q: How do I make the filling less sweet without losing flavor?
A: Reduce brown sugar to 1/4 cup and boost spices (1 tsp cinnamon, 1/4 tsp ginger) and a squeeze of lemon juice to brighten the apples’ natural flavor.
Conclusion
If you’d like to see other takes and inspiration for this dish, check out the original Apple Pie Enchiladas – Sugar Apron for a straightforward approach. For a classic community-sourced version, try the Apple Enchilada Dessert Recipe on Allrecipes. You can also compare family-style variations like Apple Pie Enchiladas | Just A Pinch Recipes for different tweaks. If you prefer a caramel-forward finish, see this Apple Pie Enchiladas with Caramel Sauce – This Old Gal. Finally, another community favorite with step-by-step notes is this Apple Enchiladas Recipe on Allrecipes.
Apple Pie Enchiladas Bake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting dessert that combines apple pie flavors wrapped in tortillas and baked until tender and caramelized.
Ingredients
- 4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
- 3–4 tablespoons butter
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 8 small flour tortillas
- 2 tablespoons melted butter (for brushing)
- Caramel sauce or powdered sugar (for drizzling)
Instructions
- Sauté the apples with butter, brown sugar, cinnamon, nutmeg, and salt over medium heat for 6–8 minutes until tender.
- Cool slightly, then spoon about 1/4 cup filling onto each tortilla and roll them tightly.
- Place the rolled tortillas seam-side down in a greased 9×13-inch baking dish and brush with melted butter.
- Bake at 350°F (175°C) for 20–25 minutes until edges are golden and filling bubbles.
- Serve warm with caramel sauce or powdered sugar glaze.
Notes
For best results, use firm apples and don’t overcook the filling to avoid soggy tortillas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 20mg