Apple Enchiladas

Name: Apple Enchiladas
Total time: 1 h
Ingredients: 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)

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Total: 60 minutes

Servings: 4

apple baked cinnamon

Ingredients

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4 1/2 cups chopped apples ((about 4 1/2 small apples))2/3 cup water1 tsp cinnamon1/8 tsp salt2 tbsp cornstarch or arrowroot1/2 cup pure maple syrup or sugar ((or scant 1/4 tsp uncut stevia))1 cup apple juice1 1/2 tbsp lemon juicefour 8-inch soft tortillas, (gf or keto tortillas if desired)

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Instructions

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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