1 (21 oz.) 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
Directions:
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon. Roll up, tucking in edges, and place seam side down in prepared dish. In a medium saucepan over medium heat, combine butter, sugars, and water. Bring to a boil, stirring constantly. Reduce heat and simmer 3 minutes. Pour sauce over enchiladas and let stand 45 minutes. Bake in preheated oven 20 minutes, or until golden. Serve with vanilla ice cream.
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