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Makes 12 enchiladas
4 granny smith or wine sap apples (tart and crisp apples
will work) Peeled, core removed and cut
in ¼" wedges
½ cup butter
1 jalapeno fine diced
½ cup packed light brown sugar
2 sticks Mexican cinnamon
½ cup flame raisins
½ cup chopped toasted walnuts
Heat a med sauté pan over med heat. After 2 min add the butter and let it melt by
half. Add cinnamon, jalapeno and
apples. Toss and cook for 1 minute. Add sugar.
Cook until apples are tender but still firm. Add raisins and toasted walnuts. Remove from pan and cool.
12 yellow corn tortillas
½ cup vegetable oil
Heat oil over med high heat in a 9' skillet. Heat oil to 350*. Using tongs take tortillas 2 at a time and
drop in the oil for 10 sec. Drain on
paper towel. Repeat and cool when all
tortillas are softened.
Lay tortillas out on a work surface. Spoon filling in center. Fold one end over the filling and tuck it in
forming a cylinder about 1 inch thick.
Finish rolling. Place in a
greased baking dish that will hold all 12 enchiladas. When all are done cover with foil and bake at
350* for 15-20 min. When hot all the way
through pour warm Dulce de Leche over the enchiladas. Sprinkle with crushed ½ cup candied
walnuts. You can make the enchiladas a
few hours in advance.
For individual servings heat 2 enchiladas for 45 sec to 90
seconds in the microwave. Then drizzle
with sauce and walnuts. Leave 1/8" of
the ends exposed. You can also heat like
the above but remove enchiladas to plates and then sauce. Serve with cinnamon ice cream.
Dulce de Leche Combine 2 cups heavy cream, 2 cups Half & Half, 1 cup sugar and 2 cinnamon sticks. Cook on stove top slowly, until the consistency of sweetened condensed milk. Cool, then refrigerate.