These easy-to-make homemade apple enchiladas are healthy comfort food, hot from the oven!
Just 8 ingredients, and they’re completely vegan and oil-free!
If you like apple pie, you will love these wholesome apple enchiladas.
They remind me of apple blintzes, but are even better.
Serve them hot or cold for a delicious breakfast, or top each with homemade Coconut Ice Cream or Keto Ice Cream (or even this Oat Milk Ice Cream) for a healthy dessert.
I also topped mine with homemade Coconut Caramel Sauce.
It was basically like eating a giant caramel apple covered in creamy vanilla ice cream and stuffed into a warm tortilla.
And while I know apples are normally a winter dessert, eating these enchiladas always makes me think of a summer fair.
They’d be perfectly at home alongside other typical fair foods like funnel cakes, popcorn, corn dogs, and deep fried oreos.
Or whatever they’re deep frying these days.
When I lived in Texas, I learned that pretty much any food you could possibly imagine can be deep fried.
Also Try These Easy Cinnamon Rolls – Just 4 Ingredients
Anyway, but these apple enchiladas are BAKED, not fried.
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!
Trending Right Now: Chia Pudding Recipe – 5 Flavors
P.S. In case you were curious, here’s a list of some of the weirdest deep fried things to come out of Texas:
Chicken Noodle Soup On A Stick (I have no idea…)
Texas Sheet Cake
Butter (Yes, deep fried butter)
I’m going to stop with this list now.
- 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
- 1/2 cup pure maple syrup or sugar (or scant 1/4 tsp uncut stevia)
- 1 cup apple juice
- 1 1/2 tbsp lemon juice
- four 8-inch soft tortillas, gf or keto tortillas 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 (about 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 Nutrition Facts
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
Popular Recipes This Week:
Breakfast Cookies (Vegan, Oil Free)
Oh yum! I love apples (second to chocolate, of course 😉 ). Perfect timing for fall too. Can’t wait to try!
Eating 4 Balance says
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 😉
Miss Polkadot says
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 …
Kelly @ hidden fruits and veggies says
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!
These look delicious. There is nothing I like more than warm apple pie with vanilla ice cream. Beautiful pictures as always!
Sim @ The Micro Harvest says
These look so yummy – what a great Fall dessert! I bet pumpkin-twist on these enchiladas would be delish, too.
You are speaking my mind about the pumpkin!
Have you been reading Moosewood New Classics? They do apple quesadillas in there!
Olivia@ OmNom Love says
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.
Kelsey @ Fueling Strong says
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!
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. 🙂
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!
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.
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 🙂
Thank the lord someone addressed this.
These look delicious, except I’m on a grain-free diet. I found these tortillas that would go perfect with this recipe: http://www.againstallgrain.com/2011/05/04/grain-free-tortillas/ for anyone interested in also excluding grains.
jodye @ whole pure recipes says
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!
I am so excited for apple season. These look delicious!
Suzanne B says
OMG……looks soooo delish! Yum…thanks!
Taylor @ FoodFaithFitness says
I thought you had me at “apple enchiladas” BUT then I read that I can eat them for breakfast. Count.Me.In.
Alexe @ Keys to the Cucina says
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!
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.
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…:)
Abbie @ Needs Salt says
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.
Katrina @ Warm Vanilla Sugar says
I’m all over these! Delicious!
Gretchen @ Two Healthy Kitchens says
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!
I saw these on Pinterest and I couldn’t wait to read about them. Looks delicious!
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.
What kind of tortillas did you use? Flour, corn, brand? Looks so yummy.
Love enchiladas. Love apple pie. This sounds like the perfect mash-up of both.
Nikki @ The Road to Less Cake says
Yes, I definitely want these in my life!
Mandie Marie @ The Fruitful Turtle says
Another great recipe! I’m sure when I bake this the kitchen will smell like Fall 🙂
Colleen Grossner says
Once again you amaze me Katie! I can’t wait to make these!!! Have a great night!
Consuelo @ Honey & Figs says
I can’t believe these are breakfast-worthy, they look to good to be true!
Have a great weekend, Katie! x
Erin @ The Spiffy Cookie says
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!
Annie @ Natural Sweet Recipes says
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!
Danielle @ It's A Harleyyy Life says
TOTAL YUM! so pinning this! Thank you!
caralyn @ glutenfreehappytummy says
Made these today – they turned out awesome:) Thank you, Katie!!
[email protected] says
Super idea with loads of autumnal spin-offs possible. I’m thinking plums and cardamom. Love this simple but genius post. Thanks, Katie
Lucy @ Bake Play Smile says
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.
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.
Lindsey the vegan monster says
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.
I would love to know what type if tortilla you used to make these. I can’t tell from the photo.
Chocolate Covered Katie says
La Tortilla Factory whole-grain (8-inch)
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.
Katie, can you pleeeace make healthy cinnamon buns ? 🙂 That would be amazing!!
Unofficial CCK Helper says
I think she said once that there are cinnamon rolls going into her cookbook 🙂
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?
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.
These look amazing! Who wouldn’t want to take a bite of these!
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…
I would like to know what brand of tortillas you use they look so nice and thin.
Chocolate Covered Katie says
La Tortilla factory
I have a basket of apples waiting to be used I will enjoy being creative from your inspirational receipe many thanks Catherine
Would hard corn tortillas work fine too?
These look fabulous. I will definitely be making these. What kind of apples did you use?
Chocolate Covered Katie says
I think I used Fuji or Gala… or maybe Pink Lady.
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!
Avra-Sha Faohla says
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. 😀
“Cover with remaining sauce”. Do you mean with the remaining filling?
I love this recipe and have made it several times. I like it served with vanilla ice cream and a dusting of cinnamon.
I made the filling and loved it! It was great warmed up with a dollop of cold plain yogurt!
Linda @ the Fitty says
This is like Apple pie crepe!
I love any dessert with apples, this looks heavenly!
Woot woot! Can’t wait to try these. I love all of your recipes!
PS – I know you’re monetizing your website (which I totally get and support!), but lately it’s starting to get really slow and hard to open the recipe pages. Just thought I’d mention it, in case you’re not aware. <3
Jason Sanford says
Hmm that should definitely not be happening! How long has it been bad for you, and are you on mobile or desktop chrome or IE? Are you being redirected, or is it just slow?
Jason (media relations)
Cassie Autumn Tran says
Haha, everything in Texas is deep-fried? Why am I not surprised? LOL! Love these breakfast enchiladas. Apple pie never fails to win me every time!
how much fun, love this, love the low sugar and sugar free options too, thank you
Brittany Audra @ Audra's Appetite says
This is such a fun idea!! 🙂
I made these and they were so delicious. My guests loved them.