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Apple Pie Enchiladas: A Delectable Dessert with a Healthy Twist
Introduction
Apple Pie Enchiladas offer a delightful fusion of classic apple pie flavors and the simplicity of enchiladas. This innovative dessert transforms the traditional apple pie into an easy-to-make, visually appealing dish that’s perfect for any occasion. With its warm, spiced apple filling wrapped in soft flour tortillas and smothered in a luscious cinnamon-sugar sauce, this recipe brings a comforting taste of fall to your table. Plus, we’ve included Weight Watchers points and detailed nutritional information to help you enjoy this treat while staying on track with your health goals.
Ingredients
For the Apple Filling:
- 4 medium apples (Granny Smith or Honeycrisp recommended), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
For the Enchiladas:
- 6 medium flour tortillas
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
For Garnish (Optional):
- Vanilla ice cream or whipped cream
- Caramel sauce
Instructions
1. Prepare the Apple Filling:
Begin by prepping your apples. Peel, core, and slice 4 medium apples. Granny Smith or Honeycrisp varieties work best due to their firm texture and tart flavor, which balances beautifully with the sweetness of the sugars. Place the sliced apples into a large mixing bowl.
In the same bowl, combine 1/2 cup of granulated sugar with 1/4 cup of packed light brown sugar. Sprinkle in 1 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg for that quintessential apple pie flavor. Add 1 tablespoon of all-purpose flour to help thicken the filling as it cooks. Finally, drizzle in 1 tablespoon of lemon juice to brighten the flavors and add a touch of acidity, and 1/4 teaspoon of vanilla extract for added depth.
Toss the apples and ingredients together until the apples are evenly coated with the sugar and spice mixture. Set this bowl aside to allow the flavors to meld while you prepare the tortillas.
2. Assemble the Enchiladas:
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing it lightly with butter or cooking spray to prevent sticking.
Take one of the flour tortillas and place it flat on a clean surface. Spoon approximately 1/4 cup of the prepared apple filling along the center of the tortilla. Gently roll up the tortilla, ensuring the filling stays inside, and place the rolled tortilla seam-side down in the greased baking dish. Repeat this process with the remaining tortillas and apple filling until all are neatly arranged in the baking dish.
3. Make the Sauce:
In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Once melted, add 1/2 cup of granulated sugar and 1/2 cup of packed light brown sugar. Stir until the sugars are fully dissolved and the mixture is smooth. Sprinkle in 1/2 teaspoon of ground cinnamon to infuse the sauce with warm spice. Gradually add 1/2 cup of water, stirring continuously.
Allow the mixture to come to a gentle boil. Once boiling, reduce the heat and let it simmer for 3-4 minutes, or until the sauce has slightly thickened. Remove from heat.
4. Bake the Enchiladas:
Pour the prepared cinnamon-sugar sauce evenly over the enchiladas in the baking dish, ensuring each tortilla is well-coated. Cover the dish with aluminum foil to keep the enchiladas moist during baking.
Place the baking dish in the preheated oven and bake for 20 minutes. After 20 minutes, carefully remove the foil and bake for an additional 10 minutes. The enchiladas should be golden brown and the sauce should be bubbly and slightly caramelized.
5. Serve:
Allow the enchiladas to cool for a few minutes before serving. For an indulgent touch, top each serving with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle with caramel sauce for an extra layer of sweetness and richness.
Nutritional Information & Weight Watchers Points
Nutrition per Serving:
- Calories: 350 kcal
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 55mg
- Sodium: 180mg
- Total Carbohydrates: 51g
- Dietary Fiber: 2g
- Sugars: 41g
- Protein: 2g
Weight Watchers Points:
- Freestyle Points: 0 points per serving
- SmartPoints: 1 points per serving
- PointsPlus: 1 points per serving
Tips for the Perfect Apple Pie Enchiladas
- Apple Varieties: Using tart apples like Granny Smith or Honeycrisp is crucial as they hold their shape well during baking and provide a nice balance to the sweetness.
- Make-Ahead Option: You can prepare the apple filling and assemble the enchiladas a day in advance. Store them covered in the refrigerator, and then proceed with the sauce and baking instructions just before serving.
- Crunchy Twist: For added texture, consider incorporating chopped nuts such as pecans or walnuts into the apple filling. They add a delightful crunch and enhance the flavor profile.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
- Variations: Experiment with different spices such as cardamom or cloves to customize the flavor of the apple filling. You can also try using different types of tortillas, such as whole wheat, for a healthier alternative.
- Serving Suggestions: For a festive touch, garnish with a sprinkle of powdered sugar or a drizzle of maple syrup. Pair with a hot beverage like cinnamon tea or spiced cider for a cozy dessert experience.
Conclusion
Apple Pie Enchiladas are a delicious and inventive way to enjoy classic apple pie flavors with a unique twist. This recipe combines the comforting warmth of spiced apples with the simplicity of tortillas, making it a perfect dessert for any time of year. With its straightforward preparation and customizable options, it’s sure to become a favorite in your dessert repertoire. Enjoy this treat with the knowledge that you can savor it while staying mindful of your health and dietary goals.