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Apple Pie Enchiladas II




Source of Recipe


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List of Ingredients




1 pkg. (10.5 oz., 12 count) flour tortillas
2 cans (20 oz. each) apple pie filling, apples cut up
1/2 cup chopped walnuts
3 cups (12 oz.) finely shredded, co-Jack cheese
Crumb Topping (recipe follows)
Sweet Cream Cheese Garnish (recipe follows)
Cinnamon

Recipe



Preheat oven to 350°F. Lightly grease 13x9" baking pan. In medium saucepan, warm pie filling over low heat. Stir in walnuts and 1 cup cheese. Remove from heat. Place tortillas on microwave-safe plate. Cover with plastic wrap. Microwave on high power 1 minute. Spoon 2 generous tablespoons pie filling down center of each tortilla. Fold sides over filling and place seam-side down in prepared pan. Sprinkle Crumb Topping, then remaining cheese evenly over enchiladas.
Bake in preheated oven 20 to 25 minutes until thoroughly heated and cheese melts. Best served warm. Garnish each enchilada with 2 or 3 rosettes or dollop of Sweet Cream Cheese Garnish and sprinkle with cinnamon, or serve with ice cream. Makes 12 servings. Refrigerate leftovers. Reheats well.

Crumb Topping:
In medium bowl, cut 1/2 cup (1 stick) cold butter or margarine into small pieces. Using fork, mix with 1 cup flour and 1/2 cup brown sugar until crumbly.

Sweet Cream Cheese Garnish:
Using electric mixer, blend 1 package (8 ounces) cream cheese, softened, with 1/4 cup sour cream and 1/2 cup confectioner' s sugar until smooth. Pipe mixture from pastry bag fitted with star tip.