Apple Enchiladas I

Apple Enchiladas I Recipe - Mexican Cuisine

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Apple Enchiladas I is a delightful dessert that combines the comforting flavors of apple pie with the fun and convenience of an enchilada. This unique dish is perfect for those who love to experiment with traditional recipes and give them a creative twist. The combination of soft, cinnamon-spiced apples wrapped in a tender tortilla, all smothered in a sweet, caramel-like sauce, makes for a dessert that's sure to impress at any gathering. Whether you're a seasoned baker or new to the kitchen, this recipe is straightforward and promises delicious results.

History

The concept of dessert enchiladas is a relatively modern innovation, blending the culinary traditions of Mexican cuisine with the sweet, fruit-based fillings commonly found in American pies. While traditional enchiladas are savory and often filled with meats, cheeses, and vegetables, this recipe takes a sweet turn, using pie filling and a sugary sauce to create a dessert that's both unique and familiar. The exact origins of the apple enchilada are unclear, but it's a testament to the ongoing fusion of culinary cultures, bringing together different ingredients and techniques to create something new and exciting.

Ingredients

1 can (21 oz (595 g)) of apple pie filling
6 (8 inches) flour tortillas
1 tsp of Ground cinnamon (and extra for garnish, if desired)
0.33 cup of butter or margarine
0.5 cup of granulated sugar
0.5 cup of brown sugar, packed
0.5 cup of water

How to prepare

Preheat the oven to 350°F (177°C).
Spoon the pie filling onto all tortillas and sprinkle with cinnamon.
Roll up the tortillas and place them seam side down on a lightly greased 8 x 8 baking pan.
In a medium saucepan, bring the butter or margarine, sugars, and water to a boil. Reduce the heat and simmer, stirring constantly for 3 minutes.
Pour the sauce evenly over the tortillas and sprinkle with extra cinnamon on top if desired.
Bake in the preheated oven for 20 minutes. This recipe makes 6 large tortillas, which can be cut in half to serve 12.

Variations

Peach Enchiladas: Substitute the apple pie filling with peach pie filling for a summery twist.
Berry Enchiladas: Use mixed berry pie filling and add a dash of lemon zest to the sugar sauce for a tangy flavor.
Chocolate and Nut Enchiladas: Spread a thin layer of nut butter on the tortillas before adding a chocolate pie filling for a decadent treat.

Cooking Tips & Tricks

To ensure your Apple Enchiladas I turn out perfectly, consider the following tips:

- Use high-quality tortillas that are flexible enough to roll without breaking.

- If the pie filling seems too chunky, you can lightly mash it for a smoother consistency that's easier to work with.

- For a richer flavor, consider using real butter instead of margarine in the sauce.

- To prevent the enchiladas from sticking to the pan, make sure to grease the baking dish well.

- Allow the enchiladas to cool for a few minutes before serving, as this will help the sauce thicken slightly and make them easier to serve.

Serving Suggestions

For a delightful presentation, serve the enchiladas warm, drizzled with a little of the sauce from the pan. A scoop of vanilla ice cream or a dollop of whipped cream on the side complements the warm spices and sweet flavors perfectly. A sprinkle of cinnamon or a few slices of fresh apple can add a lovely finishing touch.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, allowing the flavors to meld together and the tortillas to become tender. The simmering of the sauce on the stove is crucial for achieving the right consistency and depth of flavor.

Ingredient Substitutions

For a healthier version, substitute the granulated and brown sugars with a reduced amount of honey or maple syrup.

- Use gluten-free tortillas to make this recipe suitable for those with gluten sensitivities.

Make Ahead Tips

The enchiladas can be assembled up to a day in advance and stored in the refrigerator, covered. When ready to bake, prepare the sauce, pour it over the enchiladas, and bake as directed. This can save time and make meal planning easier.

Presentation Ideas

Serve the enchiladas on a colorful plate with a garnish of fresh mint or a sprinkle of powdered sugar for an elegant touch. A drizzle of caramel sauce or a few fresh berries can also enhance the visual appeal.

Pairing Recommendations

A sweet dessert wine or a cup of strong coffee makes an excellent pairing with Apple Enchiladas I, balancing the sweetness of the dish with a touch of acidity or bitterness.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (177°C) for about 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

A single serving of Apple Enchiladas I contains approximately 300-400 calories. The exact calorie count can vary based on the specific ingredients and any modifications made to the recipe.

Carbohydrates

Each serving of Apple Enchiladas I is rich in carbohydrates, primarily from the sugars in the pie filling, granulated sugar, brown sugar, and the tortillas. The exact carbohydrate content can vary depending on the specific brands of ingredients used, but on average, a serving may contain approximately 45-60 grams of carbohydrates.

Fats

The fat content in this recipe comes mainly from the margarine (or butter, if substituted) used in the sauce. Each serving contains about 10-15 grams of fat, depending on the specific products used and any modifications to the recipe.

Proteins

Apple Enchiladas I are not a significant source of protein, with each serving containing roughly 2-3 grams. The small amount of protein comes from the tortillas and, to a lesser extent, the pie filling.

Vitamins and minerals

This dessert provides modest amounts of certain vitamins and minerals, primarily from the apple pie filling. Depending on the brand, the filling may offer vitamin C, calcium, and a small amount of iron. However, these enchiladas should not be relied upon as a significant source of vitamins and minerals.

Alergens

Common allergens in this recipe include wheat (from the tortillas) and dairy (if butter is used instead of margarine). Those with sensitivities or allergies to these ingredients should exercise caution. Additionally, some pie fillings may contain allergens such as nuts, so it's important to check labels carefully.

Summary

Apple Enchiladas I is a dessert that's relatively high in sugars and carbohydrates, with moderate fat content and low protein. While it offers some vitamins and minerals, it should be enjoyed as an occasional treat rather than a staple of one's diet.

Summary

Apple Enchiladas I is a delightful and innovative dessert that combines the comforting flavors of apple pie with the fun presentation of an enchilada. With its sweet, cinnamon-spiced filling and tender tortilla wrapping, it's a perfect treat for any occasion. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs, making it a versatile addition to your culinary repertoire.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe. It was a sunny afternoon in the small town of Santa Fe, and I was browsing through a local farmer's market when I stumbled upon a stand selling the most delicious-looking apple enchiladas. The aroma of cinnamon and apples wafted through the air, drawing me in like a magnet.

As I approached the stand, I struck up a conversation with the vendor, an elderly woman with a kind smile and a twinkle in her eye. She told me that the recipe for these apple enchiladas had been passed down through generations in her family and was a well-kept secret. Intrigued, I begged her to share the recipe with me, and after some persuading, she finally relented.

She handed me a weathered piece of paper with the ingredients and instructions written in neat cursive script. I clutched the paper to my chest, feeling like I had just been given a treasure map to a hidden culinary gem. I thanked the woman profusely and hurried home to try my hand at making the apple enchiladas.

As I gathered the ingredients - ripe apples, sugar, cinnamon, flour, butter, and tortillas - I could feel the excitement building within me. I followed the instructions carefully, peeling and slicing the apples, mixing them with sugar and cinnamon, and wrapping them in soft tortillas before baking them to golden perfection.

The smell that filled my kitchen as the apple enchiladas baked was heavenly, and I knew that I had stumbled upon a recipe that would become a family favorite for years to come. When I finally pulled the enchiladas out of the oven and took a bite, I was transported back to that sunny afternoon at the farmer's market, where I had first tasted this delicious dish.

From that day on, apple enchiladas became a regular fixture on my family's dinner table. I would make them for special occasions, like birthdays and holidays, and my grandchildren would always beg me to teach them how to make the recipe. I would smile and pass down the weathered piece of paper with the coveted instructions, knowing that I was passing on a tradition that had brought me so much joy.

Over the years, I have tweaked the recipe slightly, adding a touch of vanilla here, a sprinkle of nutmeg there, but the basic ingredients and method have remained the same. Whenever I make apple enchiladas now, I can't help but think back to that fateful day at the farmer's market and the kind woman who had shared her family's secret recipe with me.

As I sit in my cozy kitchen, surrounded by the comforting smells of cinnamon and apples, I feel grateful for the culinary journey that led me to discover this delicious dish. And I know that as long as I have the recipe for apple enchiladas, I will always have a piece of that sunny afternoon in Santa Fe with me.