dawn_mo
Well-known member
What I did for this was use 2 cups of apple pie filling that I made from scratch. I just cored, peeled and chopped up a bunch of apples. Added some brown sugar and cinnamon and let it cook down until it was the consistency of apple pie filling. I don't think I would like this with commercial apple pie filling, but who knows.
Then I added the apples to about 1 1/2 cups of 4% cottage cheese and mixed those together. I only had large tortillas so I cut those in half, and that was a pain. Next time I will use the small tortillas and make enchiladas out of them instead of little burritos. I would double the sauce, then continue as per recipe. I sprinkled them with cinnamon sugar before I baked them.
You could do this with peaches, apricots, blueberries, etc. It will be fun to experiment with these. Everyone loved them!
This could be made ahead to the point of letting the sauce sit on the enchiladas, refrigerate, then bake. You would have to adjust the baking time since they would be cold.
* Exported from MasterCook *
Apple Enchiladas
Recipe By :Southern LIving
Serving Size : 4 Preparation Time :0:00
Categories : Enchiladas
Amount Measure Ingredient -- Preparation Method
1 21 oz. can apple fruit-filling
6 8 inch four tortillas
1 t Ground cinnamon
1/3 c Butter or margarine
1/2 c Sugar
1/2 c Firmly packed light brown
-sugar
1/2 c Water
Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2 quart baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas; let stand 30 minutes. Bake at 350øF for 20 minutes. Yield: 4 to 6 servings.
- - - - - - - - - - - - - - - - - - -
“Think left and think right and think low and think high. Oh, the thinks you can think up if only you try!” -Dr. Seuss
Then I added the apples to about 1 1/2 cups of 4% cottage cheese and mixed those together. I only had large tortillas so I cut those in half, and that was a pain. Next time I will use the small tortillas and make enchiladas out of them instead of little burritos. I would double the sauce, then continue as per recipe. I sprinkled them with cinnamon sugar before I baked them.
You could do this with peaches, apricots, blueberries, etc. It will be fun to experiment with these. Everyone loved them!
This could be made ahead to the point of letting the sauce sit on the enchiladas, refrigerate, then bake. You would have to adjust the baking time since they would be cold.
* Exported from MasterCook *
Apple Enchiladas
Recipe By :Southern LIving
Serving Size : 4 Preparation Time :0:00
Categories : Enchiladas
Amount Measure Ingredient -- Preparation Method
1 21 oz. can apple fruit-filling
6 8 inch four tortillas
1 t Ground cinnamon
1/3 c Butter or margarine
1/2 c Sugar
1/2 c Firmly packed light brown
-sugar
1/2 c Water
Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and place, seam side down, in a lightly greased 2 quart baking dish. Bring butter and next 3 ingredients to a boil in a medium saucepan reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas; let stand 30 minutes. Bake at 350øF for 20 minutes. Yield: 4 to 6 servings.
- - - - - - - - - - - - - - - - - - -
“Think left and think right and think low and think high. Oh, the thinks you can think up if only you try!” -Dr. Seuss