Apple Enchiladas

How ’bout this for Super Bowl Sunday! This is so simple with little time devoted to prep. Please no canned fruit here. The guys can tell the difference. Besides the ‘crust’ is already pre-made.

Recipe

Preheat over to 350 degrees F.

Butter an oblong baking dish, 7 inch by 11 inch is good (The enchiladas need to be close together to keep moisture.)

4 Large apples-2 Granny Smith and 2 Honey Crisp suggested (Nice to have one type apple that cooks fast and one that doesn’t, especially if your guys like al dente.)
1/2 Cup water
2/3 Cup granulated sugar-divided
1/4 Cup + 2T butter-divided
1/2 Teaspoon cinnamon
1/8 Teaspoon nutmeg
1/4 Teaspoon salt
1/3 Cup brown sugar, light or dark
6 medium flour tortillas

Peel, core and quarter each apple. Slice each quarter thin, about 5 slices per quarter.

In a saucepan large enough for the sliced apples add the water and apples. Bring to a simmer.

Add 1/3 cup granulated sugar, 2T butter, salt and spices to the simmering apples and stir. Cook until slightly tender when tested with a fork.

Remove the cooked apples with a slotted spoon to a bowl saving the liquid which has now increased because of the cooked apples.

Add to the saved liquid the remaining granulated sugar, 1/4 cup butter and the brown sugar. While this is heating in the saucepan on low begin forming the enchiladas. Heat until sugar is dissolved then remove from heat.

Heat 2 tortillas at a time in your microwave to soften (a heated no stick skillet can be used if no microwave). Why only two? This way they stay pliable while you make the enchilada. Add a portion of the apples about 1/3-1/2 cup to each flour tortilla and fold over edges leaving ends open. Place into the prepared baking dish seam side down.

When all enchiladas are formed and placed into the baking dish pour the slightly cooled liquid over the enchiladas.

Place into the oven and bake about 30 minutes. Tops will be slightly golden.

Add ice cream or whipped cream to the warm enchilada and serve.