Apple Pie Enchiladas with Cream Cheese [Recipe]
I’m a huge apple pie lover! That’s one of my favorite desserts ever, I love the texture, the taste, the aroma, everything! At the moment I live alone, so preparing a pie from scratch is a lot of work for just me. This dessert is perfect for everybody who wants something quick and tasty with cozy vibes. I woke up this morning to a blizzard, so naturally, I made these apple pie enchiladas with cream cheese for breakfast to set the mood.
Spreading some cream cheese is a great way to add proteins, especially if this is your choice for breakfast. I did use a lot of sugar in the recipe, but if you want something more nutritional and less caloric, you can definitely substitute it with stevia, for example. I did make a sugar-based syrup, still, there are many sugar-free ones on the market. I believe they would be an excellent swap!
What Makes these Enchiladas Special?
Apple pie enchiladas are special because they are sweet. The spice combo is unmatched and will leave your house smell amazing! I used my 3 favorites: cinnamon, nutmeg, and cardamom. For the filling, I used honey crisp apples, as they are sweet, juicy, and tart. Also, I chopped up some walnuts for the crunch and healthy fats!
When it comes to tortillas, I used store-bought wheat ones. I know corn tortillas are staples in Mexican cuisine, but the texture just doesn’t sit right with me in this dish. I love them in savory dishes, though!
I ADORE drowning my enchiladas in syrup, so I made it with brown sugar and butter for the fuller, caramelly taste. The star of these enchiladas is definitely cream cheese, as it adds tanginess and an unexpected twist!
How to Make Apple Pie Enchiladas with Cream Cheese?
The recipe is so simple and ready in no more than 10 minutes! This makes it a top-tier option for a quick treat or sweet breakfast. Plus, these are scrumptious when warm, especially with some vanilla ice cream on top!
- Tortilla – As I said above, I used wheat tortillas, but you can go with any you like. I don’t like when tortillas are grainy, though.
- Apples – I used honey crisp apples, but any other that hold shape after cooking are superb.
- Sugar – Granulated sugar is a base for the syrup. I like to use brown sugar, as well, to add a caramelly note as I find it pairs perfectly with apples. It gives a nice, golden color to the syrup. Vanilla sugar is my secret ingredient for the filling. It adds a subtle flavor of vanilla and marries impeccably with other warm spices.
- Butter – A bit of butter is responsible for the smooth, silky texture of the syrup.
- Walnuts – I like to chop up some walnuts as they elevate any dish with apples. I like to leave the chunks for the crunch, but you can ground it, too. Pecans and cashews pair with these flavors, as well.
- Spices – My top choice for the spice mix is cinnamon, nutmeg, and cardamom. Also, some vanilla paste is a great addition to the syrup.
- Cream cheese – Any cream cheese you fancy will work here. I used Philadelphia cream cheese.
Let’s make the winter treat together!
Step 1: Making the Syrup
I recommend you to use a heavy-bottomed pot here. There isn’t a lot of cooking, though, but it’s easier to control the heat. The butter and sugar combo is very prone to burning. In a pot, combine all the ingredients at once: granulated sugar, brown sugar, butter, and a splash of water.
Melt everything over medium heat, and bring to a simmer. I don’t cook it more, as it will thicken up in the oven. It should be more liquid-y than syrupy, so the enchiladas can absorb the moisture.
Step 2: Filling the Tortillas
First things first, peel and core your apples. Then, chop them into chunks and transfer them to a bowl. Sprinkle them with some sugar, vanilla sugar, cinnamon, nutmeg, and cardamom. If you fancy some other spices, be free to add them. I was thinking about adding some ginger next team, for a bit of kick.
Mix everything, until the apples are fully coated. If you like, chop some walnuts and combine. I love an additional crunch! Now that the filling is ready, let’s fill the tortillas!
Roll out a tortilla and spread cream cheese through the middle. I use approximately a tablespoon of cheese per tortilla. Top it with about 3 tablespoons of filling and roll. Don’t forget to tuck the ends in, so the filling doesn’t drip.
Step 3: Baking the Enchiladas
I chose a glass casserole dish for baking. Coat it in some butter and place the enchiladas seam-side down. I prefer to leave some space between the rolls, so they can bake better. I like them golden and crispy on top.
I always have some leftover filling, so I like to arrange it around the enchiladas. Tortillas soak up the juice drippings and the apples caramelize. That’s my favorite part! Now, pour all the syrup into the dish and use a brush to glaze every inch of the tortillas well. That’s a key for a golden and crispy top.
Bake them at 350 °F (180 °C) for about half an hour or until the apples are soft. They should be mellow and the syrup should be reduced and bubbly. When the spice aroma fills the kitchen, I know they are done!
Step 4: Serving
I like to let them sit for a bit in the syrup and serve them lukewarm. It’s not too hot, but still warm enough for the ice cream to melt. Speaking of ice cream, a scoop of bourbon vanilla on top is a delight! You can also drizzle it with some caramel, but personally, I find it too strong like that.
How to Store these Apple Pie Enchiladas?
I like to eat the enchiladas warm, so I’m not a big fan of storing them. Still, they are the best when left in the dish to soak up their juices and syrup. When kept without it, they become gummy and hard on the edges. I like to wrap a casserole dish into a plastic foil and keep it at room temperature for a day or 3 days in the fridge.
Still, because of the cream cheese, I don’t let them sit for too long. Also, if you’re planning on reheating them, eat them straight away. If they get cold once more, the texture will be too chewy, and pretty much awful.
Apple Pie Enchiladas with Cream Cheese
Equipment
- 1 casserole dish
- 1 heavy-bottomed pot
Ingredients
Syrup
- ¼ cup butter
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ⅓ cup water
Filling
- 3 apples
- ¼ cup granulated sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cardamom
- 1 tbsp vanilla sugar
- ½ cup walnuts
- 3 tbsp cream cheese
- 3 wheat tortillas
For the Topping
- 3 scoops vanilla ice cream
- ¼ cup walnuts
Instructions
Making the Syrup
- In a pot, combine all the ingredients at once: granulated sugar, brown sugar, butter, and a splash of water.
- Melt everything over medium heat, and bring to a simmer. Don’t cook it more, as it will thicken up in the oven.
Filling the Tortillas
- Peel and core your apples. Then, chop them into chunks and transfer them to a bowl.
- Sprinkle them with some sugar, vanilla sugar, cinnamon, nutmeg, and cardamom. Mix everything, until the apples are fully coated.
- Chop walnuts and combine.
- Roll out a tortilla and spread cream cheese through the middle. Use approximately a tablespoon of cheese per tortilla. Top it with about 3 tablespoons of filling and roll. Don’t forget to tuck the ends in, so the filling doesn’t drip.
Baking the Enchiladas
- Coat the casserole dish in some butter and place the enchiladas seam-side down. Leave some space between the rolls, so they can bake better.
- Arrange the leftover filling around the enchiladas. Pour all the syrup into the dish and use a brush to glaze every inch of the tortillas well.
- Bake them at 350 °F (180 °C) for about half an hour or until the apples are soft. They should be mellow and the syrup should be reduced and bubbly.
Serving
- Serve them lukewarm with a scoop of bourbon vanilla ice cream on top!
Notes
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
