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Apple Enchiladas

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Apple Pie Enchiladas:

Stuffed apple enchiladas, topped with homemade Maple Caramel Sauce.

Don’t you want these in your life?

Apple Pie Enchiladas

Still need convincing?

Apple Enchiladas

This is culinary fusion at its finest.

The hot-from-the-oven apple enchiladas give you all the cinnamony goodness of hot apple pie stuffed securely into a tortilla and baked to a bubbly perfection. While traditional apple enchilada recipes can call for up to an entire cup of sugar and a large amount of butter, this version has been lightened up considerably, making it a delicious indulgence for dessert or breakfast. For the optimum dessert-enchilada experience, don’t forget the ice cream! (The enchiladas in the photos are topped with the maple version of my favorite ice cream recipe.)

Apple Enchiladas    Apple Pie Enchiladas

Apple Enchiladas

(makes 4)

  • 4 1/2 cups chopped apples (about 4 1/2 small apples)
  • 2/3 cup water
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 2 tbsp cornstarch or arrowroot
  • scant 1/4 tsp pure stevia extract, or 1/2 cup sugar of choice
  • 1 cup apple juice (I used all-natural)
  • 1 1/2 tbsp lemon juice
  • four 8-inch soft tortillas, gluten-free if desired

Place 2 cups of the chopped apples in a medium saucepan with the water. Bring to a boil, then cook on low heat for 8 minutes. Meanwhile, combine remaining 2 1/2 cups apple with all other ingredients in a blender, and blend until completely smooth. After the 8 minutes, add the blender contents to the saucepan and bring to a boil again. Once it begins to boil again, turn heat to low. Cook 30 minutes, stirring very occasionally (just like 3-4 times). Let cool, then put in the refrigerator, uncovered. Wait at least 4 hours before proceeding with the rest of the recipe, as this filling will thicken as it cools.

For the apple enchiladas: Preheat oven to 400F, and lightly grease an 8-in square pan. Portion about 1/3 cup of filling in the middle of each of 4 tortillas, roll up, then stick into the pan (seam-side down). Cover with the remaining sauce. Bake 28 minutes. Serve warm or cold, with ice cream of choice.

View Apple Enchiladas Nutrition Facts

Cinnamon Apple Enchiladas


chocolate popsicles
..Mint Chocolate Fudge Pops

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Deanna says:

    Oh yum! I love apples (second to chocolate, of course 😉 ). Perfect timing for fall too. Can’t wait to try!

  2. Oh my goodness Katie! These look incredible. They were one of the first posts to show up in my blog reader this morning and as soon as I saw the picture I just clicked… Didn’t even check to see who they were from. But I should have known 😉

  3. Apples, cinnamon and maple drizzle? Amazing. Coincidentally apple crumble’s been on my mind for the past days so these look like just another awesome idea. If only I could find non-sketchy ingredient-laden tortillas over here …

  4. Lisa says:

    These look so amazing!!
    I love that you took enchiladas and made them sweet, such a great idea. And now that Fall is on its way the apple flavor is spot on.

  5. I have a recipe for baked apple pie egg rolls that I love, but I’ve never seen apple enchiladas before! I don’t really like pie crust, so this sounds like another great way to get an apple pie flavor without the crust especially when topped with a scoop of ice cream!

  6. Laura says:

    These look delicious. There is nothing I like more than warm apple pie with vanilla ice cream. Beautiful pictures as always!

  7. These look so yummy – what a great Fall dessert! I bet pumpkin-twist on these enchiladas would be delish, too.

    1. Laura says:

      You are speaking my mind about the pumpkin!

  8. Danielle says:

    Have you been reading Moosewood New Classics? They do apple quesadillas in there!

  9. These look amazing! Coincidentally, I had a breakfast almost exactly like this, this morning. Except I used a crepe instead of a tortilla and put cream cheese in the middle as well as apple filling. Can’t wait to try this recipe, seeing as how I have tons of apples to use up.

  10. These look amazing! I’m going apple picking in a couple weeks, so I’ll make sure to pick a lot more to make these!

  11. Andrea says:

    This looks really delicious! Please take no offense by this, but being of Mecican descent, i thought I would clear up what “enchilada,” really means, it’s pretty much anything drenched in a chili sauce. So, I would have to say this is more like a burrito or a “relleno” which means stuffed. Hope this helps. :)

    1. Liz says:

      Ah but the definition has changed over the years as different varieties have emerged. Now there are Enchiladas suizas (white sauce) and Entomatadas (tomato sauce). And now apple sauce!

      1. Andrea says:

        Yes, the varieties have changed over time, however; “enchiladas,” have still remained the same, they have always contained chile. Entomatadas and Suizas as you suggest still have chile in the recipe, hence why they are a variation of enchiladas.

        1. Amy McCann says:

          I was actually thinking empanadas. But to be that does it need to be an enclosed pocket? I love apple empanadas, so I thought of this recipe that way. It took 4 times of reading it before I realized she called it enchiladas, lol. I was kinda just excited for this recipe :)

  12. Riana says:

    These look delicious, except I’m on a grain-free diet. I found these tortillas that would go perfect with this recipe: for anyone interested in also excluding grains.

  13. You’re such a genius, Katie! The apple enchiladas look so comforting, and perfect for autumn! I’ve been making my own tortillas lately and this will be the perfect use for them!

  14. Tammela says:

    I am so excited for apple season. These look delicious!

  15. Suzanne B says:

    OMG……looks soooo delish! Yum…thanks!

  16. I thought you had me at “apple enchiladas” BUT then I read that I can eat them for breakfast. Count.Me.In.

  17. Wow these look so simple but packed with flavor. Also it’s apple pickin’ season so this is another great way to use up all the apples!

  18. Justin says:

    yummm these look fantastic! I recently got a juicer and can totally make my own apple juice for this…and also make your detox drink more easily…:)

  19. Wow, these look so delicious! I don’t need convincing. I want them in my life. haha! :)
    I love how you lightened up the recipe and used stevia instead of sugar. I need some of that ice cream, too!
    Gorgeous recipe and photos.
    Pinned! :)

  20. Yes, I definitely want these in my life!

  21. Katie – these look SOOO good!!! I love fall foods … apples, pumpkin … yummy!!

    I love how easy the filling is! I’ll be tucking this little gem away for future reference!

  22. I saw these on Pinterest and I couldn’t wait to read about them. Looks delicious!


  23. Alanna says:

    OMG, these look amazing! Just curious which type of apples you used (or recommend) for these? I know some varieties are better suited to baking than others and I’m always overwhelmed by the choices this time of year, lol.

  24. Karen says:

    What kind of tortillas did you use? Flour, corn, brand? Looks so yummy.

  25. Ellen says:

    Love enchiladas. Love apple pie. This sounds like the perfect mash-up of both.

  26. Another great recipe! I’m sure when I bake this the kitchen will smell like Fall :)

  27. Once again you amaze me Katie! I can’t wait to make these!!! Have a great night!

  28. I can’t believe these are breakfast-worthy, they look to good to be true!
    Have a great weekend, Katie! x

  29. TOTAL YUM! so pinning this! Thank you!

  30. Definitely don’t need to convince me that I need these. Unfortunately I barely have time to cook meals let alone dessert these days, ahh!

  31. I’ve never even heard of the idea but they sound fantastic!! I bet it tastes like apple pie but sooooo much easier to make! This is brilliant, Katie!

  32. V says:

    Made these today – they turned out awesome:) Thank you, Katie!!

  33. Super idea with loads of autumnal spin-offs possible. I’m thinking plums and cardamom. Love this simple but genius post. Thanks, Katie

  34. Yum! These look so ridiculously amazing! I can’t wait to make them! What a great take on the classic apple pie. Thank you for your beautiful recipes.

  35. becky mathis says:

    All of your recipes look really good, but whenever I make them, they’re never that great :(. Want to know what i’m doing wrong!
    Would it be possible for you to add grams to the ingredients lists – I have no idea how to work in ‘cups’ :P.

    Becky :)

  36. Dear Katie,
    Making the switch to a vegan lifestyle made me think I could actually curb my sweet tooth, aaaand then I found your blog. I don’t know whether to laugh or cry.
    Please send help. And an enchilada.

  37. Liz says:

    I would love to know what type if tortilla you used to make these. I can’t tell from the photo.

    1. La Tortilla Factory whole-grain (8-inch)

      1. Laura says:

        I have so much trouble finding tortillas (regular OR whole grain) that don’t have hydrogenated oils in them! Isn’t that a shame? There are a few, but not always in stock every time. Thanks for the reco.

  38. Alexandra says:

    Katie, can you pleeeace make healthy cinnamon buns ? :) That would be amazing!!

    1. Unofficial CCK Helper says:

      I think she said once that there are cinnamon rolls going into her cookbook :-)

  39. Libby says:

    These look amazing!!! But I kinda feel like the recipe needs butter or something..even those these are really healthy, I wonder if there is a way to incorporate a little fat for people who don’t like ff desserts?

    1. alloyjane says:

      Whipped cream maybe? That’s a fat. I’m not sure where else you’d be able to add it since regular apple pie filling does not have fat in it.

      I guess you could always grease your tortillas prior to filling, like you would dip a tortilla into the chile in regular enchiladas. You might want to use handmade tortillas if you’re going to do that though, because unless you like your fruit compote with butter, that might be a bit much and handmade are a bit thicker so they’ll absorb whatever fat you dredge them in better.

  40. These look amazing! Who wouldn’t want to take a bite of these!

  41. Gi says:

    This looks like a perf fall recipe!
    But talking about autumn recipes, did you ever made one for pumpkin pancakes? Because I’ve been looking for it but no luck so far…

  42. cheryle says:

    I would like to know what brand of tortillas you use they look so nice and thin.

  43. Catherine says:

    I have a basket of apples waiting to be used I will enjoy being creative from your inspirational receipe many thanks Catherine

  44. Dean says:

    Would hard corn tortillas work fine too?

  45. Joan says:


    These look fabulous. I will definitely be making these. What kind of apples did you use?

    1. I think I used Fuji or Gala… or maybe Pink Lady.

  46. Aleesia says:

    I made these this morning for breakfast. Absolutely perfect :) I have used a bunch of your recipes and all of them turn out great. I’m on your blog wayyyyy too much hoping you’ll have something new when I get on. Haha. I honestly look up to you!

  47. I’ve been wanting to make these since you posted them nearly a year ago, but we don’t normally buy tortillas. We happen to have some in the house now so I decided to finally try these! They’re really good!

    I only left the filling in the fridge for 2 1/2 hours, but I think it still was quite delicious. 😀

  48. Archie1954 says:

    “Cover with remaining sauce”. Do you mean with the remaining filling?

  49. Nina says:

    I love this recipe and have made it several times. I like it served with vanilla ice cream and a dusting of cinnamon.