A healthy Apple Pie Enchilada recipe made with real apples that can be served to your family for any meal!
Easy Apple Pie Enchilada’s
A few years ago I attended a Complete Health Improvement Program (CHIP) at our church and came away with a lot of really great healthy recipes!
These Healthy Apple Pie Enchilada’s are one of those recipes. Except, I modified it a little and swapped the filling by using the same filling I use in my Apple Pie Overnight Oats.
This recipe is a healthier variation of the traditional recipe because it swaps the brown sugar for maple syrup and whole wheat tortilla shells for flour tortilla shells. While it does call for butter, in the grand scheme of things, it could be worse!
What You’ll Need:
- 8 Apples (Sliced, Peeled & Diced)
- 4 tbsp Butter
- 4 tsp Cinnamon
- 8 tbsp Maple Syrup
- 2 cups Apple Juice
- 2 cups Pineapple or Tropical Juice
- 1/4 cup Water
- 1/4 cup Corn Starch
- Whole Wheat Tortilla Shells
How to Make Healthy Apple Pie Enchiladas
- Preheat oven to 350 degrees.
- Spray 9 x 13 pan with non-stick spray and set aside.
- Peel, slice, and dice 8 apples and place into a medium size sauce pan. Add 4 tbsp vegan butter, 4 tsp cinnamon, and 8 tbsp maple syrup. Stir frequently and simmer until apples are soft.
- In a separate medium size sauce pan, combine 2 cups apple juice and 2 cups pineapple or tropical juice. Bring to a boil.
- In a separate small bowl, combine 1/4 cup water and 1/4 cup corn starch. Once the juice is boiling, combine water and corn starch mixture with the juice and reduce the heat. Keep on low heat and stir frequently until the sauce has thickened.
- When the apples and sauce are done, remove from heat.
- Divide apple mixture evenly between whole wheat tortilla shells down the center of the tortilla, rolling into an enchilada between each one, and place into the pan lining them up until the pan is full.
- Pour sauce over the enchiladas and bake for 30 minutes.
Recipe Notes & Substitutions:
- Tortilla – I use the Ole Xtreme Wellness, whole wheat and high fiber tortilla shells. They are softer than a regular flour tortilla, so it’s best to cut the enchilada’s in half before serving. The tortilla shell is interchangeable, you can use any kind you prefer!
- Sauce – The sauce doesn’t get really thick in the pan, it just thickens. You’ll notice a slight difference in the change as you are stirring it. It will get thicker while baking, and even thicker yet the next day!
- Butter – You can easily swap with vegan butter.
- Raisins – Regular or yellow raisins work, I prefer yellow raisins in this recipe.
- Peaches – You can easily substitute the apples for peaches.
- Juice – I use the Simply brand of juice, but any brand of juice works!
- Hot or cold – I like eating these warm right out of the oven, or cold the next day. They taste good either way!
- Whipped cream – If you’d like, top them with a dollop of whipped cream!
More Recipes with Apples:
- 2-Ingredient Apple Pie Cups
- Apple Dumplings with Crescent Rolls + VIDEO
- Apple Pie Bars
- Apple Fritter
- Baked Apple Cider Donuts
- Easy Apple Pie
- Apple Cinnamon Muffins
- Easy Apple Crumble
- Apple Fritter Cinnamon Roll Bake
- Easy Homemade Applesauce
Healthy Apple Pie Enchiladas
Healthy Apple Pie Enchiladas, a healthy Apple Pie Enchilada recipe made with real apples that can be served to your family for any meal!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Ingredients
- 8 Apples (Sliced, Peeled & Diced)
- 4 tbsp Butter
- 4 tsp Cinnamon
- 8 tbsp Maple Syrup
- 2 cups Apple Juice
- 2 cups Pineapple or Tropical Juice
- 1/4 cup Water
- 1/4 cup Corn Starch
- Whole Wheat Tortilla Shells
Instructions
- Preheat oven to 350 degrees.
- Spray 9 x 13 pan with non-stick spray and set aside.
- Peel, slice, and dice apples and place into a medium size sauce pan. Add butter, cinnamon, and maple syrup. Stir frequently and simmer until apples are soft.
- In a separate medium size sauce pan, combine the juices. Bring to a boil.
- In a separate small bowl, combine water and corn starch. Once the juice is boiling, combine water and corn starch mixture with the juice and reduce the heat. Keep on low heat and stir frequently until the sauce has thickened.
- When the apples and sauce are done, remove from heat.
- Divide apple mixture evenly between tortilla shells down the center of the tortilla, rolling into an enchilada between each one, and place into the pan lining them up until the pan is full.
- Pour sauce over the enchiladas and bake for 30 minutes.
