Apple Enchiladas with Chef Tim

Apple Enchiladas

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.