Recipe: Apple enchiladas

These delectable treats are a sweet twist on the classic Mexican dish, filled with juicy apples, cinnamon and sugar all wrapped in a warm tortilla.

Serves 4-6

Ingredients

• 2 pounds sliced and peeled apples of choice (about 4-5 small apples)
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1/8 teaspoon salt
• 1 tablespoon cornstarch
• ½ cup maple syrup/honey
• ¾ cup unsweetened apple sauce
• 4* 8” tortilla of choice (corn, whole wheat, etc.)
• 1/3 cup no added sugar dried fruit (raisins, craisins, cherries, etc.)
• 1/3 cup nuts of choice, chopped

*May need more than 4 tortillas depending on how much filling is placed in each tortilla.

Directions

Preheat oven to 400 degrees.

Place half of the sliced, peeled apples aside.

Combine the remaining sliced and peeled apples with the cinnamon, nutmeg, salt, cornstarch, maple syrup and applesauce in a food processor or blender. Process until completely smooth.

Add the blended contents to a saucepan, bring to boil. Once boiling reduce heat to low and cook for about 20 to 30 minutes, stirring occasionally. Add the uncooked sliced and peeled apples to the saucepan and stir. Turn the burner off and let contents of sauce pan cool, then place in the fridge to continue to cool. This allows the filling to thicken.

Lightly grease an 8x8 square pan.

Once mixture is completely cool, add in the dried fruit and nuts of choice.

Measure ¼ to 1/3 cup of filling and place in the middle of each tortilla and roll them up. Place them into the prepared pan, seam-side down. Cover with remaining sauce. Bake for about 20 minutes, apples should be tender when pierced with a fork.

Serve warm or cold, can be topped with yogurt, ice cream, whipped topping, etc.

Nutrition Facts (per serving):

480 calories, 8g fat, 400mg sodium, 99g carbohydrates, 7g protein, 8g fiber, 61g sugar

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.