"Place the seam side down in the prepared dish. In a medium saucepan, over medium heat, combine butter, white sugar, brown sugar, and water. Bring to boil, stirring constantly. Once boiling, reduce heat and simmer for 3 minutes. Pour sauce over enchiladas and let stand 45 minutes. Preheat the oven to 350 degrees F. Bake in the preheated oven 20 minutes or until golden."
"In large bowl toss apple slices with lemon juice. In a large skillet, melt the butter over medium heat. Add apples, stir in coconut sugar, cinnamon, and nutmeg. Cook, stirring, until apples are tender, about 4-5 minutes. Mix cornstarch with about 2 teaspoons of water and stir into apple mixture. Let cook until thickened, about 1-2 minutes. Remove from heat and let cool slightly."
Apple enchiladas use canned or homemade apple filling rolled in flour tortillas for a simple fall or winter dessert. The recipe requires a 21-ounce can of apple pie filling, six 8-inch tortillas, cinnamon, and a sauce of butter, white sugar, brown sugar, and water. Each tortilla receives about a heaping quarter cup of filling, is sprinkled with cinnamon, rolled, and placed seam-side down in a 9x13 dish. The sauce is boiled, simmered three minutes, poured over the enchiladas to soak 45 minutes, then baked at 350°F for about 20 minutes until golden. Serve warm, optionally with vanilla ice cream.
Read at Alternative Medicine Magazine
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