May 7, 2012

Apple Enchilada

I made some apple enchilada for a Cinco de Mayo potluck party two days ago. I’m super happy with the result. Definitely give it a try sometime, you won’t regret it, promise!
Apple Enchilada
Recipe slightly adapt from here
16 soft tortillas, the ones I got are slightly smaller than 8 inch in diameter
2 cans of apple pie filling
2 Tbsp orange jam
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp ginger
1 package (8oz) cream cheese, softened
½ C powdered sugar
¼ tsp cinnamon
1/3 C margarine
¼ C granulated sugar
½ C brown sugar
1/3 C water
1 Tbsp cornstarch
½ tsp vanilla extract
1. Preheat oven to 400F. Grease two 8-in square pans
2. To make the sauce: put margarine, both sugars, water, and cornstarch in a sauce pan. Over medium heat, bring the mixture to a boil,
turn down the heat and let it simmer for about 3 minutes.
Turn off heat, stir in vanilla extract; set aside.
3. To make the filling: break apples into smaller pieces with the spatula or a fork; mix in orange jam, 1 tsp cinnamon, nutmeg, and ginger, set aside.
In another bowl, beat together cream cheese, powdered sugar, and ¼ tsp cinnamon, set aside
4. Putting together apple enchilada: spread about 1 Tbsp cream cheese mixture on the middle of a tortilla
spoon about 2-3 Tbsp apple filling
and then roll the baby up!
5. Place them in the pan and pour the sauce over it tortillas.
Bake for 35-40 minutes, or until the tortillas is crispy golden brown.
You can eat them straight up, or top with vanilla ice cream.
Actually, it’s not optional; you have to eat it with the ice cream. You won’t regret it, promise.

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