2 cans apple pie filling
12 flour tortillas
2 tsp cinnamon (or apple pie seasoning, which is what I usually use)
1/2 c butter (not margarine… ewwww)
1 c sugar
1 c brown sugar
1/2 cup water
Fill the tortillas evenly with apple pie filling, roll like an enchilada and dust with cinnamon.
Mix sugars, butter and water in saucepan and bring to boil; let boil for 3 – 5 minutes until syrupy.
Pour evenly over enchiladas and let sit for at least 30 minutes, until liquid is good and soaked in.
Bake in 350 oven for 20 – 30 minutes, until enchiladas are bubbling and syrup is looking caramelized. Serve warm or chilled. (I prefer chilled, Dan likes them warm.) Delish with ice cream and caramel sauce or just by themselves for breakfast. Mmmmm!