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  • Jeri Congden Kaier

    Apple Enchiladas; spoon 1/4c apple pie filling on each of 6 flour tortillas, sprinkle with cinnamon , roll up, tuck in edges, place in baking dish. In saucepan over medium heat combine 1/2c butter, 1/2c white sugar, 1/2c brown sugar and 1/2c water. Bring to a boil, stirring constantly, reduce heat and simmer 3 min. Pour sauce over enchiladas and let stand 45 minutes. Bake for 20 minutes, serve with vanilla icecream.

  • C H

    Apple enchiladas. Cherries or peaches can be substituted for apples. 1 (21 ounce) can apple pie filling 6 (8 inch) flour tortillas 1 teaspoon ground cinnamon 1/2 cup butter 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup water. In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stir constantly; reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 45 minutes. Bake 20 min. Serve warm with vanilla ice cream.

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