If there’s one thing I enjoy about cooking, it’s that no matter how many recipes I’ve tried, I always run into new.
The best part is, the Apple makes enchiladas a little leaner, and if you choose low-fat options instead of your
regular sour cream and Monterey Jack cheese, this is basically diet food.
1 (21 ounce) cans apple fruit filling and topping ( or other fruit fillings)
6 (8 inches) flour tortillas…
1 teaspoon cinnamon
1/3 cup butter or 1/3 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup water.
Spoon fruit filling evenly down centers of tortillas.
Sprinkle with cinnamon.
Roll up, and place, seam side down, in a lightly greased baking dish.
Bring butter and the next 3 ingredients to a boil.
Reduce heat, and simmer, stirring constantly for 3 minutes.
Pour over enchiladas: let stand 30 minutes.
Bake at 350 for 20 minutes.