Dessert Apple Enchiladas

Looking for a sweet finish to a spicy meal?  I think this recipe is the perfect ending to a Mexican dinner or hot bowl of chili!  It's been a regular for me because it's as tasty as it is easy.   I like to top mine off with a scoop of ice cream - cinnamon, vanilla, or caramel toffee swirl!  One "easy" part of this is that the recipe calls for a can of pie filling; of course your own home made filling would likely make it even better!

Ingredients:

1 (21 ounce) can apple pie filling (or other pie filling of choice)
6 (8-inch) flour tortillas (I used Mission fajita sized tortillas)
1 teaspoon ground cinnamon
1/3 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water
1 teaspoon vanilla

Directions:

Preheat oven to 350 degrees F
Spoon fruit evenly onto the center of all tortillas; sprinkle with cinnamon.  Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
Bring butter, sugars, vanilla, and water to a boil in a small sauce pan.  Reduce heat and simmer, stirring constantly for 3  minutes.
Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired.
Bake in preheated oven for 20 minutes.
Serve warm with ice cream or whipped cream

Makes 6 large tortillas; may be cut in half to serve 12.

*variations are as easy as "pie".  The recipe is good as is or I have added cranberries (dried or fresh) and/or chopped nuts.  
*I make a lower sugar version by using apple pie filling that is sweetened with Splenda, Splenda baking blend & Splenda brown sugar.  Note that if you use Splenda sugars, you need half the amount.