Apple Enchilada [The Perfect Fall Recipe]
Enchiladas can be a dessert, too! You know those times when the “no-sugar” you goes to the store, buys nothing sweet, and when the night comes, well, you feel snack-ish? It happened to me multiple times, obviously. It was on a night like this that I put together these apple enchiladas from the things I had in my pantry, and they turned out so delicious that I just had to remake them and share the recipe with you!
The best thing is they are ready in a swift and eaten warm – so it’s a win-win situation! ☺ Apple-cinnamon combo is always a good idea, especially when bathed in vanilla and caramel sauce. Moreover, everything here screams fall – warm spices, mellow apples, and vanilla sauce. Read on to get this perfect-for-the-season recipe!
What Makes Apple Enchilada Special?
I must say, it’s all in the apple filling! I simmer the apples with cinnamon and a bit of sugar so they can release the juices. My special touch is a bit of instant caramel pudding to reach the perfect creamy consistency. When it comes to the tortillas, I like to fry them a bit in a pan with butter to get a nice golden shade.
The final step is making vanilla sauce for the finishing touches. This makes a simple enchilada become a fancy dessert. I prepare the sauce by simmering a tad of instant vanilla pudding in milk and more vanilla extract, just because. Also, top it with pecans or almonds for some crunch, yum!
How to Make Apple Enchilada?
The cooking process is super simple, a bit of simmering, and that’s it! The best thing is you can modify it to your taste – you only need a tortilla. Here’s the ingredients list!
- Tortilla – Of course, the first thing you need is tortillas. You can go for any you like.
- Apples – I went for Gala apples as they are a bit on the sweeter side. That’s my favorite kind, but you can opt for yours.
- Sugar – I used regular white sugar, but I assume any natural sweetener will do the job.
- Cinnamon – When it comes to spices, I chose cinnamon only. If you want more, try out nutmeg, ginger, cloves, or any other warm spice.
- Instant pudding – I used two instant pudding flavors, vanilla for sauce and caramel for apple filling. I like to add just a tad of both to improve the consistency, so it can be creamy but full-flavored.
- Apple juice – Apple juice is a superb base for making apple filling. It will layer the apple relish and perfectly dilute the pudding.
- Milk – I use milk for the vanilla sauce, as it creates a fuller taste. I opted for regular, but any plant-based will do, as well.
- Vanilla extract – This one is totally optional, but I adore the strong vanilla taste.
- Butter – Butter will add a bit more flavor and crisp to a tortilla.
- Almonds – Coarsely chopped almonds will add much-needed crunch and texture to the dish. I tried it with pecans, as well, and it was delicious!
Spare 15 minutes, and let’s make this quick dessert together!
Step 1: Making the Apple Filling
Prepare your favorite apples, quarter and peel them. Cut them into small chunks and transfer them into the pot. Sprinkle some sugar and cinnamon and place it on the stove. Heat it over medium temperature until the fruit starts simmering in its juices.
Add a splash of apple juice and simmer a bit more until the apples are soft. Now, add more apple juice and dissolve the caramel instant pudding in the rest of it. Add it to the pot while whisking constantly so it doesn’t curdle.
I like to cook it just a bit, a minute max, so the filling stays a bit runny. I find it much tastier like that because I don’t like the jelly-like consistency of pudding. ☺
Step 2: Making the Vanilla Sauce
I always do both sauces simultaneously, as they don’t require much of an effort. Pour the milk into the pot, add some sugar and vanilla sauce, and bring it to a simmer. Heat it over medium heat so it doesn’t burn, and stir in the vanilla instant pudding you previously dissolved in a splash of milk.
I cook this one for a minute, as well, so I can have a saucy consistency. The aroma is wonderful, though, so I like to cover the enchiladas in loads of it!
Step 3: Preparing the Tortillas
I always use a non-stick pan here, the one I use for crêpes. Just melt a bit of butter on medium heat and brown the tortillas for about 30 seconds or so on each side. I love to sprinkle them with cinnamon and sugar before doing so to add even more flavor.
Step 4: Assembling the Enchiladas
Take the tortilla and top it with a scoop of apple filling. I used mini tortillas this time, so two tablespoons were enough. Usually, I go with regular-sized, and they require approximately a mini apple per one.
I always try to put as much filling as I can, but they are impossible to wrap that way. ☹ Here’s how I’m folding them: filling in the middle, flapping the sides in, and just rolling it thickly like a burrito.
For the final touch, pour some vanilla sauce on the plate, place enchiladas, and drizzle more sauce (because it’s super delicious). Don’t forget to sprinkle it with chopped almonds for additional texture! Serve it immediately and eat warm!
What Else Can I Use for Sweet Enchilada Filling?
I adore fruity enchiladas, so I tried many combos. I made berry filling and served it with the vanilla sauce, and it was out-of-this-world. I sweetened them with honey and thickened them with chia seeds because I ate them for breakfast.
Try it with pears and peaches, as well, but I prefer syrupy sauce for these two. Also, I have one idea that I want to try – banoffee filling in a dark chocolate sauce. What do you think: Could it work? Excited to learn your ideas in the comments below! ☺
Apple Enchilada
Equipment
- 1 non-stick pan
- 2 small pots
Ingredients
Apple Filling
- 2 apples
- 3 tbsp sugar (More or less, to taste.)
- 1 tsp cinnamon
- 1 cup apple juice
- 1 tbsp instant pudding (caramel-flavored)
Vanilla Sauce
- 1 cup milk
- 3 tbsp sugar (More or less, to taste.)
- 1 tsp vanilla extract
- 1 tbsp instant pudding (vanilla-flavored)
Tortillas
- 2 tortillas
- 1 tsp butter
- 1 tbsp sugar
- 1 tsp cinnamon
For the Topping
- 10 almonds
Instructions
Making the Apple Filling
- Prepare your favorite apples, quarter and peel them. Cut them into small chunks and transfer them into the pot.
- Sprinkle some sugar and cinnamon and place it on the stove. Heat it over medium temperature until the fruit starts simmering in its juices.
- Add ½ cup of apple juice and simmer a bit more, until the apples are soft.
- Add ¼ of apple juice to the pot again, and dissolve the caramel instant pudding in the rest of it. Add it to the pot while whisking constantly, so it doesn’t curdle.
- Cook it a minute maximally, so the filling stays a bit runny.
Making the Vanilla Sauce
- Pour the milk into the pot, add some sugar and vanilla sauce, and bring it to a simmer.
- Heat it over medium, so it doesn’t burn, and stir in the vanilla instant pudding you previously dissolved in a splash of milk.
- Cook it for a minute, as well, so I can have a saucy consistency.
Preparing the Tortillas
- Sprinkle tortillas with cinnamon and sugar.
- Melt a bit of butter on medium heat and brown the tortillas for about 30 seconds or so, on each side.
Assembling the Enchiladas
- Place the apple filling in the middle of the tortilla, flap the sides in, and roll it quickly.
- Pour some vanilla sauce on the plate, place enchiladas, and drizzle more sauce on top. Sprinkle it with chopped almonds for additional texture! Serve it immediately and eat warm!
Notes
What Can I Use for Sweet Enchilada Filling?
I adore fruity enchiladas, so I tried many combos. I made berry filling and served it with the vanilla sauce and it was out-of-this-world. I sweetened them with honey and thickened them with chia seeds because I ate them for breakfast. Try it with pears and peaches, as well, but I prefer syrupy sauce for these two. Also, I have one idea that I want to try – banoffee filling in a dark chocolate sauce. What do you think, could it work? Write down your ideas. ☺Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
