Apple Enchilada
Cinnamonny apple filling wrapped in a tortilla and bathed in vanilla sauce — sounds like a fancy dessert, right? Well, you can make it in 15 minutes with all the ingredients from your pantry!
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!