How to Make Apple Pie Enchiladas – The Perfect Fall Dessert

Flaky tortillas wrap around warm apple‑raspberry filling, then bake in a cinnamon‑kissed syrup until bubbling and golden. The result tastes like handheld pie—lighter, quicker, and perfect for weeknight cravings or a crowd‑pleasing finale at brunch.

Why You’ll Love This Recipe

Double‑Fruit Flavor: Sweet apples plus bright raspberries in every bite.
Lighter but Indulgent: Smart swaps—sprouted‑grain tortillas, minimal butter, and just‑right sweetness.
Easy Assembly: No pastry skills required; roll, bake, enjoy.
Great for Make‑Ahead: Assemble early, refrigerate, then bake when ready.

Ingredients

Filling

• 2 medium apples, peeled, cored, diced small
• 1 cup fresh or frozen raspberries (no thawing needed)
• 2 tbsp maple syrup or sugar‑free syrup
• 1 tbsp lemon juice
• 1 tsp cinnamon
• 1 tbsp cornstarch

Enchiladas & Syrup

• 6 (6‑inch) whole‑wheat or low‑carb tortillas
• 1 tbsp light butter, melted
• 1 tbsp granulated low‑calorie sweetener
• 1 tsp cinnamon

Optional Drizzle

• 3 tbsp powdered sweetener mixed with 1 tbsp unsweetened almond milk

Instructions

Make the Filling

• In a saucepan over medium heat, combine apples, raspberries, maple syrup, lemon juice, and cinnamon.
• Cook 4–5 minutes until apples soften. Stir in cornstarch; simmer 1 minute until thickened. Remove from heat.

Assemble the Enchiladas

• Preheat oven to 375 °F (190 °C). Lightly mist an 8×8‑inch pan.
• Spoon about ¼ cup filling across each tortilla’s center. Roll up and place seams down in the pan.

Add Cinnamon Syrup

• Whisk melted butter, sweetener, and cinnamon; brush or pour over rolls, coating tops.

Bake

• Cover loosely with foil; bake 15 minutes. Uncover, bake 8–10 minutes more until syrup bubbles and tortillas are golden.

Serve

• Let stand 5 minutes. Drizzle with optional glaze, slice, and serve warm—plain or with a spoon of light yogurt.

Nutritional Info (per enchilada, approx.)

Calories 150  |  Carbs 28 g |  Protein 3 g |  Fat 3 g |  Fiber 5 g |  Sugar 10 g

Tips for Success

• Keep Tortillas Pliable: Warm briefly so they roll without cracking.
• Fruit Flexibility: Swap raspberries for blueberries or strawberries if preferred.
• Control Sweetness: Taste filling; adjust syrup to your liking.
• Freeze Ahead: Rolled, unbaked enchiladas freeze well—bake from frozen, adding ~10 minutes.

Why This Recipe Works

• Pie Flavor, Minimal Effort: Tortillas replace pastry, slashing prep time.
• Balanced Sweet‑Tart Profile: Raspberries cut apple sweetness for layered taste.
• Light Yet Comforting: Modest butter and natural fruit sugars keep portions sensible.

Apple Pie Enchiladas with Raspberry Filling deliver nostalgic pie vibes in an easy, lighter package. Serve them hot from the oven for a dessert that’s equal parts cozy, fruity, and unforgettable.