I fell in love with Apple Pie Enchiladas Bake the first time I swapped tortillas for pie crust — it makes a warm, comforting dessert that’s easy to assemble. This version layers caramelized apples in tortillas, bakes them until bubbly, and finishes with a cinnamon-sugar crunch that everyone asks for seconds on. I’ve tested this several times and tweaked the apple-to-sauce ratio for a reliably moist but not soggy result; you can see a similar take in my tested version here.
Why Make This Recipe
- It’s fast comfort food: assembly takes about 15–20 minutes and baking does the rest, so you get fresh dessert with minimal hands-on time.
- Crowd-pleasing: the cinnamon-sugar topping and baked apples hit familiar notes of apple pie with an exciting presentation.
- Flexible and forgiving: you can swap apples, adjust sweetness, or prepare ahead. For a family-friendly weeknight dessert, this is a real winner and a family favorite link.
- Makes use of pantry staples: tortillas, apples, butter, sugar — no special pastry skills required.
Personal note: I love it because it delivers the flavor of apple pie with less fuss and is a great way to use slightly too-soft apples.
Recipe Overview
- Prep time: 20 minutes.
- Cook time: 25–30 minutes at 350°F (175°C).
- Total time: about 50 minutes including resting.
- Servings: 8 small servings (9×13-inch pan).
- Difficulty: Easy.
- Method: Caramelize apples, spoon filling into warmed tortillas, roll into enchiladas, arrange in a greased 9×13-inch baking dish, brush with butter and sprinkle cinnamon-sugar, then bake until browned and bubbling. For other quick apple dessert ideas, see this no-bake apple option link.
My Experience Making This Recipe
On my first tests the filling released too much juice and made the bottom slightly soggy; I solved that by cooking the apples down and adding a small slurry of cornstarch. I also found warming the tortillas for 20–30 seconds each in a skillet made rolling them without cracks much easier. After those tweaks, the bake came out consistent: crisp edges, tender apples, and a nicely set sauce.
How to Make Apple Pie Enchiladas Bake
Start by peeling and dicing 4–5 medium firm apples (about 4 cups) and sauté them in 2 tablespoons butter with 1/4 cup brown sugar, 1 teaspoon cinnamon, a pinch of salt, 1 tablespoon lemon juice, and 1 teaspoon vanilla. Cook over medium heat for 6–8 minutes until the apples soften and the liquid reduces; stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water if the mixture seems thin. Warm 8–10 8-inch flour tortillas so they roll easily, spoon ~1/4 cup filling across each, roll, and place seam-side down in a greased 9×13-inch pan; brush with 2 tablespoons melted butter and sprinkle with a mixture of 2 tablespoons granulated sugar and 1 teaspoon cinnamon. Bake at 350°F (175°C) for 25–30 minutes until edges brown and filling bubbles; cool 10 minutes before serving. For an alternate texture, consider a no-bake variation that swaps baking for chilling link.
Expert Tips for Success
- Caramelize the apples first: cook them until edges begin to brown and most liquid has reduced — this concentrates flavor and prevents a watery bake.
- Use a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if your apples make a lot of juice; add it during the last minute of stovetop cooking to thicken.
- Warm the tortillas: wrap in a damp towel and microwave 20–30 seconds or heat briefly in a dry skillet; warm tortillas roll without cracking.
- Even baking: use a 9×13-inch metal or glass pan and position it in the center of the oven; rotate once at 15 minutes for uniform browning.
- Equipment note: a heavy skillet for caramelizing and a 9×13-inch baking dish are the main tools — a silicone spatula helps prevent shredding the apples.
How to Serve Apple Pie Enchiladas Bake
- Serve warm with a scoop of vanilla ice cream or a drizzle of heavy cream for contrast.
- Dust with powdered sugar or a quick caramel sauce for extra gloss and sweetness.
- Present on a warmed platter, garnish with chopped toasted pecans or walnuts for texture. See pairing ideas like spiced breakfast pastries such as apple cinnamon rolls link when serving at brunch.
- This dish works well for potlucks, holiday sides, or casual weeknight dessert.
Storage and Reheating Guide
- Refrigerate: cover the cooled bake tightly with plastic wrap or place in an airtight container for up to 3–4 days.
- Freeze: tightly wrap the entire pan with foil and place in a freezer bag for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat from refrigerated: preheat oven to 325°F (163°C), cover with foil, and warm for 15–20 minutes until heated through. For a crisper top, remove foil for the last 5 minutes.
- Reheat from frozen: thaw overnight then reheat as above; if rushing, microwave single portions for 60–90 seconds but finish in a hot oven or toaster oven to restore crispness.
Recipe Variations
- Gluten-free: use gluten-free tortillas (corn or GF flour) and ensure any packaged ingredients are certified gluten-free.
- Dairy-free/vegan: swap butter for coconut oil or vegan butter and use maple syrup instead of brown sugar if desired.
- Nutty crunch: sprinkle 1/2 cup chopped toasted pecans in the filling or on top before baking.
- Fruit swap: substitute pears or a mix of apple and pear for a juicier, more floral flavor.
Nutritional Highlights
- Apples provide dietary fiber and vitamin C; choosing lower-sugar toppings can keep added sugars moderate.
- Allergen note: contains wheat (tortillas) and dairy if using butter — use substitutes for gluten-free or dairy-free adaptations.
- Portion guidance: this recipe serves 8 smaller portions; for larger appetites, plan 1–2 enchiladas per person.
Troubleshooting Common Issues
- Soggy bottom: pre-cook apples longer to reduce excess liquid and use a cornstarch slurry; warm tortillas and place seam-side down to create a slight seal.
- Filling too runny after baking: allow the dish to rest 10–15 minutes before cutting; if still loose, spoon off excess juices and simmer them into a thicker sauce on the stovetop.
- Tortillas cracking when rolled: warm them longer and roll gently — heating makes them pliable and prevents breakage.
Frequently Asked Questions
Q: Can I use store-bought apple pie filling?
A: Yes — store-bought filling saves time but often contains more syrup. Reduce the added sugar in your topping and consider simmering the filling briefly to evaporate excess liquid before filling tortillas.
Q: Can I assemble this ahead of time?
A: You can assemble the roll-ups and refrigerate them covered for up to 24 hours; bring to room temperature for 20 minutes before baking and add 5–8 minutes to the bake time if still chilled.
Q: How can I make the topping extra crisp?
A: Brush the tortillas with melted butter and use a 1:1 mix of granulated and turbinado sugar for the top; broil for 1–2 minutes at the end of baking while watching closely to avoid burning.
Q: Is there a good way to prevent the edges from burning while the center heats through?
A: Tent the pan loosely with foil after the edges brown, or move the pan to a lower oven rack to slow edge browning while allowing the center to reach temperature.
Conclusion
If you’d like to compare versions and see a similar classic recipe write-up, check out this Apple Pie Enchiladas resource for inspiration: Apple Pie Enchiladas – Sugar Apron.
Apple Pie Enchiladas Bake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting dessert that combines the flavors of apple pie with the easy assembly of enchiladas.
Ingredients
- 4–5 medium firm apples (about 4 cups), peeled and diced
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- Pinch of salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- 8–10 8-inch flour tortillas
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon (for topping)
Instructions
- Peel and dice the apples.
- Sauté the apples in butter with brown sugar, cinnamon, salt, lemon juice, and vanilla over medium heat for 6-8 minutes until softened.
- Stir in the cornstarch slurry if the mixture is too thin.
- Warm tortillas in a skillet or microwave until pliable.
- Spoon about 1/4 cup of the filling across each tortilla, roll them up, and place seam-side down in a greased 9×13-inch baking dish.
- Brush rolled tortillas with melted butter and sprinkle with a cinnamon-sugar mixture.
- Bake at 350°F (175°C) for 25-30 minutes until edges are browned and filling is bubbly.
- Let cool for 10 minutes before serving.
Notes
Serve warm with vanilla ice cream, caramel sauce, or dusted with powdered sugar. This dish is great for potlucks and casual desserts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 small serving
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 15mg