Ingredients
1/3 cup water
1/2 cup sugar
½ cup brown sugar
½ cup butter
Filling:
3 cups cubed Cortland apples
1 tsp. lemon juice
4 tbsp.
Cinnamon sugar, to taste
1 tbsp. cornstarch
4 Tortillas (6 in.)
About ½ tsp. cinnamon
Preparation
Preheat the oven to 375 ° F.
Lightly grease an 8 × 8-inch square pan.
In a bowl, combiine the ingredients for the apple filling.
Boil the water, sugars and butter together for 2-3 minutes, then remove from heat.
Fill each tortilla with the apple filling and roll up.
Place the enchiladas in the dish and pour the sauce over them.
Sprinkle with cinnamon and bake for 25 minutes.
Serve hot with ice cream or yogurt and fresh fruit.
You can cut the enchiladas in half to serve.
