Apple Pie Enchiladas Recipe – Easy 6-Step Dessert Enchiladas

Warm apple pie filling wrapped in tender tortillas, bubbling under a golden cinnamon-sugar glaze—now that’s a scent I wish I could bottle up! The first time I made apple pie enchiladas, it was a total kitchen experiment (honestly, I just needed to use up some leftover tortillas and a can of pie filling). I didn’t expect the incredible result: gooey, spiced apples tucked in soft shells with a caramel sauce that drips off every edge. These dessert enchiladas have become my go-to for last-minute gatherings, cozy nights in, or whenever my sweet tooth shouts for something different but familiar.

It’s funny how apple pie enchiladas blend two comfort food classics. I grew up on apple pies every fall, but never thought I’d wrap that flavor in a tortilla. Yet, it works—beautifully! You get everything you love about apple pie (the cinnamon, the luscious fruit, that sticky caramel) without the fuss of rolling out pastry. Plus, they’re ready in less than an hour, and you don’t even have to wait for them to cool completely before digging in (although, let’s face it, I never do). Whether you’re baking for a crowd, trying to impress your family, or just craving a quick sweet fix, this easy apple pie enchiladas recipe is pure dessert magic.

I’ve made these dozens of times, tested tweaks, and even shared them with skeptical friends—and everyone wanted seconds. If you’ve never thought of tortillas as a dessert canvas, trust me, this recipe will change your mind. It’s perfect for busy families, holiday potlucks, or anyone who wants apple pie flavor without the heavy lifting. Stick around and I’ll show you how to whip up these irresistible apple pie enchiladas in just six simple steps.

Why You’ll Love This Apple Pie Enchiladas Recipe

• Quick & Easy: You’ll have dessert on the table in under 45 minutes—no chilling, no fancy pie crust skills required.
• Simple Ingredients: Everything in this recipe is a grocery store staple. You probably have most of it already (especially the tortillas and apples!).
• Perfect for Any Occasion: These dessert enchiladas are a hit at holiday parties, birthday dinners, or cozy Sunday brunches. I’ve even made them for midnight snacks (shhh).
• Crowd-Pleaser: Kids love the sweetness and gooey texture; adults swoon over the nostalgic apple pie flavors. There’s never leftovers, and I mean never.
• Unbelievably Delicious: The warm apples, buttery caramel sauce, and soft tortillas make for a flavor and texture combo that feels like a hug in every bite.

What sets these apple pie enchiladas apart? Well, the tortillas soak up the buttery caramel sauce, becoming almost custardy at the edges. I always use a mix of cinnamon and brown sugar for an extra layer of warmth. Some folks stick to canned filling, but I like to toss in a handful of fresh diced apples for a bit of tartness and crunch. And if you’re wondering whether dessert enchiladas are just a fad, let me say this: these are the kind of sweet treats people ask for again and again.

This recipe isn’t just another apple pie spin-off. It’s easy, forgiving, and always impressive. I’ve tried a dozen versions—tortillas crisped, fillings tweaked—and this one is the hands-down winner. It’s the kind of dessert you make when you want comfort food, but also a little wow factor. And, honestly, who doesn’t love dessert that comes together with almost zero stress?

So, whether you’re baking for picky eaters, need something quick for guests, or just want to shake up your dessert routine, these apple pie enchiladas are the answer. I promise—they’ll steal the show.

Ingredients Needed

This apple pie enchiladas recipe leans on simple, reliable ingredients. Each one plays a role in bringing out those cozy, classic flavors—without making you run all over town for specialty items.

• For the Filling:
  • 2 cups apple pie filling (canned or homemade—use your favorite brand, or make your own for extra flavor)
  • 1 large apple, peeled and diced (optional, but adds a fresh crunch and tartness)
  • 1/2 teaspoon ground cinnamon (for warmth and aroma)
  • 1/4 teaspoon ground nutmeg (optional, but lovely for depth)
• For the Enchiladas:
  • 6 medium flour tortillas (8-inch, soft, fresh—corn tortillas work in a pinch, but I find flour gives the best texture)
  • 2 tablespoons unsalted butter, melted (for brushing tortillas and flavor)
• For the Caramel Sauce:
  • 1/2 cup unsalted butter (real butter, not margarine, makes all the difference)
  • 1/2 cup brown sugar, packed (light or dark—dark gives a deeper molasses flavor)
  • 1/4 cup granulated sugar (balances the brown sugar and makes the sauce glossy)
  • 1/3 cup water (helps thin the sauce so it soaks into the tortillas)
  • 1 teaspoon vanilla extract (pure vanilla is best for aroma)
• For Garnish (Optional but recommended!):
  • Whipped cream or vanilla ice cream (for serving—nothing beats melty ice cream on warm enchiladas)
  • Extra cinnamon for dusting
  • Chopped pecans or walnuts (if you love a little crunch)

Ingredient notes: If you’re gluten-free, swap in your favorite gluten-free flour tortillas. For vegan friends, use plant-based butter and check your pie filling for dairy. I sometimes use Granny Smith apples for extra tartness, but any firm apple works. If you want to make homemade pie filling, just cook diced apples with sugar, cinnamon, and a splash of lemon juice until soft.

Brand-wise, I’m loyal to Libby’s for canned pie filling and King Arthur for flour tortillas (they’re soft and never crack when rolled). If you’re mixing apples, look for ones that are firm and not mealy—they hold up better during baking. And don’t skip the butter in the caramel sauce; it’s what gives that classic, rich flavor!

Equipment Needed

• Baking Dish: 9×13-inch (23×33 cm) glass or ceramic dish. Metal pans work too, but glass keeps sauce from scorching.
• Small Saucepan: For melting butter and making the caramel sauce. Any sturdy pan works—I use my old nonstick one, easy cleanup!
• Mixing Bowl: For combining apple filling and spices. If you’re using canned filling only, you can skip this.
• Pastry Brush: For brushing tortillas with butter. A spoon works if you’re out of brushes.
• Measuring Cups & Spoons: Both US and metric for easy prep.
• Spatula or Spoon: For spreading filling and rolling enchiladas. I love using a flexible silicone spatula—it gets into corners.
• Knife & Cutting Board: For chopping apples (if using fresh).

If you don’t have a pastry brush, just drizzle the melted butter and smooth it with the back of a spoon—works fine, promise. Glass baking dishes are my favorite for even cooking and easy serving. For the sauce, avoid thin-bottomed pans (they can burn sugar easily). And hey, if you’re on a budget, most equipment here is multipurpose. My mixing bowl is just a big cereal bowl—no fancy gear needed!

Preparation Method

1. Preheat & Prep:

   Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch (23×33 cm) baking dish with butter or nonstick spray. This helps the enchiladas lift out easily and keeps the sauce from sticking and burning.

2. Mix Filling:

   In a mixing bowl, combine 2 cups apple pie filling with 1 diced apple (if using), 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Stir well. The mixture should smell warm and spicy, and the apples should be evenly coated. If your canned filling is chunky, mash slightly for easier rolling.

3. Fill & Roll:

   Lay out your 6 flour tortillas. Spoon about 1/3 cup (80 ml) of apple filling into the center of each tortilla. Roll each tortilla up tightly, folding the sides in if you like. Place seam-side down in the prepared baking dish. Don’t worry if they’re snug—crowding is good, keeps them moist!

4. Brush with Butter:

   Melt 2 tablespoons unsalted butter. Brush the tops of the rolled enchiladas with melted butter. This helps them brown and adds flavor. If you don’t have a brush, just drizzle the butter and spread with a spoon.

5. Make Caramel Sauce:

   In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Stir in 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1/3 cup water. Bring to a gentle boil, stirring constantly. When the mixture bubbles (about 3 minutes), remove from heat and stir in 1 teaspoon vanilla extract. The sauce should be smooth, glossy, and smell like butterscotch.

6. Pour & Bake:

   Pour the caramel sauce evenly over the rolled enchiladas. Tilt the pan to help the sauce run down the sides. Sprinkle extra cinnamon if you like. Bake for 25–30 minutes, until the tortillas are golden and the sauce is bubbling. The kitchen will smell amazing, and the edges should look caramelized. Let cool for 5–10 minutes before serving—sauce thickens as it stands.

Troubleshooting: If the sauce looks grainy, it’s probably cooked too hot—keep the heat low. Tortillas cracking? Warm them slightly before filling. Filling leaking out? Roll tightly and tuck in the ends. For extra crispness, broil the enchiladas for 1–2 minutes at the end, watching closely.

Personal tip: I always tuck a little extra apple in two or three tortillas—those become the ‘chef’s bonus’ pieces. And don’t rush the sauce—stirring slowly gives that silky finish. If you’re impatient (I usually am), let it cool just enough so you don’t burn your tongue!

Cooking Tips & Techniques

Making apple pie enchiladas is fun, but a few pro tips will help you nail it every time. I’ve had my share of soggy tortillas and burnt sauce, so here’s what I’ve learned:

• Warm Tortillas First: If your tortillas are stiff or cold, microwave them for 15 seconds wrapped in a damp paper towel. This makes rolling easier and prevents cracks.
• Balance Filling: Don’t overstuff—too much filling makes tortillas burst and sauce run wild. About 1/3 cup (80 ml) per enchilada is just right.
• Even Sauce Distribution: Pour sauce slowly and tilt the pan to cover all sides. This helps the tortillas soak up flavor evenly instead of pooling in the corners.
• Watch the Sugar: Caramel sauce burns quickly. Use medium heat and stir constantly. If it starts smelling burnt, remove from heat immediately.
• Multi-task: While the enchiladas bake, prep your toppings—whip cream, chop nuts, scoop ice cream. That way, everything is ready when dessert is hot.
• Personal Failures & Fixes: The first time I made these, I forgot to grease the pan. Sticky disaster! Now I always butter or spray generously. If you want crispier edges, broil for a minute at the end (but do not walk away—these can go from golden to burnt in seconds).
• Consistency Matters: Try to roll the enchiladas to the same size. Uneven rolls bake at different rates, so keep them snug and uniform. If you have extra filling, tuck it between rolls in the pan.

Honestly, the magic is in the caramel sauce and the bake time. Less is more when it comes to filling, and patience pays off with silky, sticky dessert goodness. If you make these once, you’ll probably have your own favorite tweaks!

Variations & Adaptations

One of the best things about this apple pie enchiladas recipe? It’s endlessly customizable. I’ve tried more spins than I can count, and here are my favorites:

• Gluten-Free: Swap regular tortillas for your favorite gluten-free variety. I like Mission’s GF tortillas—they’re soft and roll well.
• Vegan: Use plant-based butter and double-check your apple pie filling (some brands sneak in dairy). For topping, coconut whipped cream is dreamy!
• Berry Pie Enchiladas: Replace apple pie filling with blueberry or cherry for a summer twist. Add a splash of lemon juice for brightness.
• Nutty Crunch: Stir chopped pecans or walnuts into the filling, or sprinkle on top before baking. Adds texture and flavor.
• Spicy Kick: Add a pinch of cayenne or cardamom to the filling—trust me, it’s subtle but memorable.
• Personal Variation: Last fall, I made these with diced pears and a handful of dried cranberries. The tart-sweet combo was a hit at Thanksgiving!

Feel free to mix and match fruits, spices, or even swap in caramel sauce for butterscotch. For smaller gatherings, halve the recipe and bake in a loaf pan. And if you’re dealing with allergies, check labels on pie filling, tortillas, and toppings to keep everyone safe.

Serving & Storage Suggestions

Apple pie enchiladas are best served warm, straight from the oven. I love to plate them with a scoop of vanilla ice cream—the way it melts into the caramel sauce is pure magic. For a fancy touch, dust with extra cinnamon or drizzle with caramel. If you’re serving a crowd, slice each enchilada in half for bite-sized treats.

Want to make them ahead? Assemble and refrigerate for up to 8 hours before baking. That way, you can pop them in the oven when guests arrive. After baking, leftovers keep well in the fridge for 2–3 days. Store in an airtight container; the sauce keeps them moist.

For reheating, microwave individual portions for 30–45 seconds (cover loosely to prevent drying). Oven works too—cover with foil and warm at 350°F (175°C) for about 10 minutes. The flavors deepen as they sit, so sometimes the next-day batch is even better! If freezing, wrap tightly and thaw overnight before reheating. Just know, tortillas may soften a bit, but the flavor is still spot-on.

Nutritional Information & Benefits

Key ingredient highlights: Apples bring vitamin C and fiber, while cinnamon may help regulate blood sugar. Using whole wheat tortillas adds a bit more nutrition (and flavor). For those watching sugar, use a no-sugar-added pie filling and cut back on caramel sauce. Allergens: Contains wheat, dairy, and possible nuts (if added). Always check labels if serving to those with sensitivities.

My personal wellness tip: Dessert is about joy, and these apple pie enchiladas feel indulgent without being too heavy. A serving pairs well with fruit or Greek yogurt for a lighter option.

Conclusion

There’s a reason apple pie enchiladas have become a staple in my kitchen—they’re quick, comforting, and a little bit unexpected. Every time I bake these dessert enchiladas, I’m reminded how simple ingredients can create something truly special. Whether you’re a pie lover, an enchilada fan, or just want a dessert that brings smiles, this recipe checks all the boxes.

Don’t be afraid to make it your own—add extra spice, swap fillings, or double the caramel if you’re feeling bold. Baking should be fun, and this is the kind of recipe you’ll want to tweak and share. Personally, I love the first bite when the sauce is still bubbling and the apples are perfectly tender.

If you try these apple pie enchiladas, drop a comment below (I’d love to hear your twists!). Share with friends, save for your next potluck, or tag me if you post on Pinterest. Trust me, this is one dessert you’ll want to bookmark and bake again!

FAQs

Can I use homemade apple pie filling instead of canned?

Absolutely! Just cook diced apples with sugar, cinnamon, and a splash of lemon juice until soft. Homemade filling adds extra freshness and lets you control sweetness.

What kind of tortillas work best for this recipe?

Soft flour tortillas (8-inch) are ideal—they roll easily and soak up sauce. Gluten-free or whole wheat also work, but avoid very thin or stiff tortillas.

Can I make apple pie enchiladas ahead of time?

Yes! Assemble up to 8 hours in advance and refrigerate. Bake just before serving for best texture and flavor.

How do I prevent tortillas from getting soggy?

Don’t overfill, and pour sauce evenly. Bake uncovered so tortillas crisp at the edges. For extra crunch, broil for a minute after baking.

Can I freeze leftover dessert enchiladas?

Yes, but wrap tightly to prevent freezer burn. Thaw overnight and reheat in the oven. Texture may soften, but flavor holds up beautifully.

Apple Pie Enchiladas

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• Author: Ananya Patel
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Warm apple pie filling wrapped in tender tortillas, baked under a golden cinnamon-sugar caramel glaze. This easy dessert enchilada recipe delivers gooey, spiced apples in soft shells for a comforting treat ready in under an hour.

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Ingredients

Scale 1x2x3x

• 2 cups apple pie filling (canned or homemade)
• 1 large apple, peeled and diced (optional)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 6 medium flour tortillas (8-inch, soft)
• 2 tablespoons unsalted butter, melted
• 1/2 cup unsalted butter
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• Whipped cream or vanilla ice cream (for serving, optional)
• Extra cinnamon for dusting (optional)
• Chopped pecans or walnuts (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. In a mixing bowl, combine apple pie filling, diced apple (if using), cinnamon, and nutmeg. Stir well.
3. Lay out tortillas. Spoon about 1/3 cup of apple filling into the center of each. Roll up tightly and place seam-side down in the baking dish.
4. Brush tops of rolled enchiladas with melted butter.
5. In a small saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar, granulated sugar, and water. Bring to a gentle boil, stirring constantly for about 3 minutes. Remove from heat and stir in vanilla extract.
6. Pour caramel sauce evenly over enchiladas. Sprinkle extra cinnamon if desired. Bake for 25–30 minutes, until golden and bubbling. Let cool for 5–10 minutes before serving. Serve warm with whipped cream or ice cream and optional nuts.

Notes

Warm tortillas before rolling to prevent cracking. Don’t overfill to avoid bursting. For extra crispness, broil for 1–2 minutes at the end. Gluten-free or vegan adaptations are easy—use GF tortillas and plant-based butter. Assemble ahead and refrigerate up to 8 hours before baking. Leftovers keep 2–3 days in the fridge.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 enchilada
• Calories: 320
• Sugar: 33
• Sodium: 220
• Fat: 11
• Saturated Fat: 7
• Carbohydrates: 52
• Fiber: 2
• Protein: 3

Keywords: apple pie enchiladas, dessert enchiladas, easy apple dessert, caramel apple enchiladas, fall dessert, quick dessert, apple pie filling, cinnamon, tortillas, baked dessert