Apple Enchilada Extraordinaire

Apple Enchilada was an interesting concept I saw on Pinterest.  I had a bunch of apples so I decided to try it.  Of course as per my usual habit I had to tweak it and improve it.  Think of a "regular" enchilada it has four main components: tortilla, filling, sauce and of course the rich gooey topping. The original Apple Enchilada recipe I found was sadly bereft of said gooey topping so I most definitely had to remedy that.  The result was rich, delicious and universally praised by all of my original test subjects... um. family and co-workers. 

Apple Enchilada Extraordinaire 

Ingredients:

Filling:

6-8 apples of your favorite variety 

3/4 C apple cider 

3/4 C brown sugar

1 tsp cinnamon

1/2 tsp nutmeg 

Sauce:

1/2 C butter

1 C brown sugar

1 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1 c apple cider + 2 Tbsp cider 

1 Tbsp corn starch 

Topping: 

1 C brown sugar

3/4 C flour

1 tsp cinnamon

1/2 C butter, softened

1 1/2 C rolled oats 

1/2 C chopped pecans (or other nuts of your choice) 

10 tortillas 

Directions

Core and finely chop apples

Place in a large deep pan and add the rest of the filling ingredients 

Bring to a slight boil. Reduce heat and simmer for three or four hours until the apples break down and become soft and gooey

Remove from heat and allow to slightly cool

During the last 30 minutes or so of the apples cooking prepare the sauce

Melt the butter in a saucepan over low heat

Add the sugar, vanilla, cinnamon and nutmeg, mix until well incorporated 

Add the 1 cup of apple juice

Heat until boiling, reduce heat to a simmer and allow to cook about 20 minutes, stirring occasionally 

Mix the remaining apple juice and cornstarch together until smooth

Whisk into the sauce and cook another few minutes until the sauce thickens

Heat each tortilla to make it more flexible (optional)

Spread a small amount of the sauce in a baking dish

Place filling inside a tortilla and roll up, place seam side down in the baking dish, they may be a bit cramped and that's okay

When all enchiladas are assembled pour the sauce over the  enchiladas, making sure to get the sauce in between the enchiladas

Allow to sit for 45 minutes. Don't rush this step, it is critical to the overall success of the dish

Meanwhile, mix the brown sugar, flour and cinnamon together 

Mix in the butter to make rough crumbles

Stir in oats and pecans

Sprinkle over the enchiladas

Bake at 350 degrees for about 30 minutes until the topping is golden and crisp.

Tips and Hints

• You can grate some of the apples for an added depth of texture
• When I didn't have time to cook the apples on the stove top for the required time I put them  in the crock pot on low while I was at work and they were perfect after about eight hours 
• For a quicker version use canned apple pie filling 
• You can use apple juice in place of the cider, but the cider add an extra depth of robust
• Best served warm fresh from the oven 
• Carefully separate the enchiladas with a knife for ease of serving
• Top with vanilla ice cream for an added layer of yum

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