I'm sure it comes as a terrible shock to you that I am not much of a baker. I buy cakes for birthdays, I buy pre-made cookie dough for Christmas Eve (Santa hasn't complained yet), and I buy pies at the local farmers' markets. Sometimes, I plop ice cream on top of a pie, and I feel like I've accomplished something stunning.
The good thing about dessert is, in general, nobody complains about where it comes from, or who made it. I was spoiled with a grandmother who was a baking genius, so I know how good homemade can be. I am sure she's rolling in her grave at the scrambled-egg-studded brownies I created a while back. But let's face it: dessert? Just. Plain. Rocks.
Still, sometimes I get the hankering to be more like my grandmother, and whip up something dessert-y in the oven. Fall, especially, is one of those times. Apples, apples, everywhere! So when a friend sent me this recipe for Autumn Apple Enchiladas, I thought, hey, this might be the perfect ending to Taco Night. Or any night, really. We're going to give it a try this week. Care to join us?
1 (21 ounce) can apple pie filling (or cherry or
peach filling) OR homemade apple filling
- 6 (8 inch) flour (not corn!) tortillas
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup water
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
- Spread about one quarter cup of fruit filling evenly down the center of each happy tortilla.
- Sprinkle with cinnamon and roll up tortillas. Tuck in edges, and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine
butter, white sugar, brown sugar and water. Bring to a boil, stirring
constantly; reduce heat and simmer 3 minutes.
- Pour sauce over enchiladas and let stand 30 minutes.
- Bake in preheated oven 20 minutes, or until golden.
- Take time to smell the
- Optional-but-who-wouldn't-want-to: Serve with vanilla ice cream on top!