Homemade apple enchiladas are an easy-to-make, healthy comfort food recipe. Try them hot from the oven!
There are just 8 ingredients for the classic apple dessert, and it’s completely vegan and oil free!
If you like apple pie, you will love these wholesome apple enchiladas.
They remind me of apple blintzes, but even better.
Serve them hot or cold for a delicious breakfast, or top each with homemade Coconut Ice Cream or Keto Ice Cream (or even this Oat Milk Ice Cream) for a healthy dessert.
I also topped mine with homemade Coconut Caramel Sauce.
It was basically like eating a giant caramel apple covered in creamy vanilla ice cream and stuffed into a warm tortilla.
And while I know apples are normally a winter dessert, eating these enchiladas always makes me think of a summer fair.
They’d be perfectly at home alongside other typical fair foods like funnel cakes, popcorn, corn dogs, and deep fried oreos.
Or whatever they’re deep frying these days.
When I lived in Texas, I learned that pretty much any food you could possibly imagine can be deep fried.
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Anyway, but these apple enchiladas are BAKED, not fried.
Sorry, Texas.
This is culinary fusion at its finest. The hot-from-the-oven apple enchiladas give you all the cinnamony goodness of hot apple pie stuffed securely into a tortilla and baked to a bubbly perfection.
While traditional apple enchilada recipes can call for up to an entire cup of sugar and a large amount of butter, this version has been lightened up considerably, making it a delicious indulgence for dessert or breakfast.
For the optimum dessert-enchilada experience, don’t forget the ice cream!
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P.S. In case you were curious, here is a list of some of the weirdest deep fried things to come out of Texas:
Coca Cola
Fruit Loops
Chicken Noodle Soup On A Stick (I have no idea…)
Beer
PB&J Sandwiches
Texas Sheet Cake
Butter (Yes, deep fried butter)
Bubblegum
Kool-Aid
Mashed Potatoes
Grasshoppers
I’m going to stop with this list now.
Because, yikes.
Apple Enchiladas
Ingredients
- 4 1/2 cups chopped apples (about 4 1/2 small apples)
- 2/3 cup water
- 1 tsp cinnamon
- 1/8 tsp salt
- 2 tbsp cornstarch or arrowroot
- 1/2 cup pure maple syrup or sugar (or scant 1/4 tsp uncut stevia)
- 1 cup apple juice
- 1 1/2 tbsp lemon juice
- four 8-inch soft tortillas, gf or keto tortillas if desired
Instructions
- Place 2 cups of the chopped apples in a medium saucepan with the water. Bring to a boil, then cook on low heat for 8 minutes. Meanwhile, combine remaining 2 1/2 cups apple with all other ingredients in a blender, and blend until completely smooth. After the 8 minutes, add the blender contents to the saucepan and bring to a boil again. Once it begins to boil again, turn heat to low. Cook 30 minutes, stirring very occasionally (about 3-4 times). Let cool, then put in the refrigerator, uncovered. Wait at least 4 hours before proceeding with the rest of the recipe, as this filling will thicken as it cools. For the apple enchiladas: Preheat oven to 400F, and lightly grease an 8-in square pan. Portion about 1/3 cup of filling in the middle of each of 4 tortillas, roll up, then stick into the pan (seam-side down). Cover with the remaining sauce. Bake 28 minutes. Serve warm or cold, with ice cream of choice.View Nutrition Facts
Notes
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These look amazing!!! But I kinda feel like the recipe needs butter or something..even those these are really healthy, I wonder if there is a way to incorporate a little fat for people who don’t like ff desserts?
Whipped cream maybe? That’s a fat. I’m not sure where else you’d be able to add it since regular apple pie filling does not have fat in it.
I guess you could always grease your tortillas prior to filling, like you would dip a tortilla into the chile in regular enchiladas. You might want to use handmade tortillas if you’re going to do that though, because unless you like your fruit compote with butter, that might be a bit much and handmade are a bit thicker so they’ll absorb whatever fat you dredge them in better.
These look amazing! Who wouldn’t want to take a bite of these!
This looks like a perf fall recipe!
But talking about autumn recipes, did you ever made one for pumpkin pancakes? Because I’ve been looking for it but no luck so far…
(:!
I would like to know what brand of tortillas you use they look so nice and thin.
La Tortilla factory
I have a basket of apples waiting to be used I will enjoy being creative from your inspirational receipe many thanks Catherine
Would hard corn tortillas work fine too?
Katie,
These look fabulous. I will definitely be making these. What kind of apples did you use?
I think I used Fuji or Gala… or maybe Pink Lady.
I made these this morning for breakfast. Absolutely perfect 🙂 I have used a bunch of your recipes and all of them turn out great. I’m on your blog wayyyyy too much hoping you’ll have something new when I get on. Haha. I honestly look up to you!
I’ve been wanting to make these since you posted them nearly a year ago, but we don’t normally buy tortillas. We happen to have some in the house now so I decided to finally try these! They’re really good!
I only left the filling in the fridge for 2 1/2 hours, but I think it still was quite delicious. 😀
“Cover with remaining sauce”. Do you mean with the remaining filling?