- 2 (21 ounce) cans apple pie filling, coarsely chopped
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 (8 ounce) package reduced-fat cream cheese
- 1/2 cup confectioners' sugar
- 1/4 teaspoon ground cinnamon
- 10 small flour tortillas
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/3 cup water
- 1/3 cup butter
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- Preheat oven to 400 degrees F (200 degrees C).
- Mix apple pie filling, 1 teaspoon cinnamon, and nutmeg in a bowl.
- Beat cream cheese, confectioners' sugar, and 1/4 teaspoon cinnamon in a separate bowl until whipped and smooth. Stir apple pie filling mixture into cream cheese mixture.
- Spoon apple-cream cheese mixture into each tortilla; roll tortilla around filling. Arrange rolled tortillas, seam-side down, in a 9×13-inch baking dish.
- Mix white sugar, brown sugar, water, butter, cornstarch, and vanilla extract in a saucepan; bring to a boil. Reduce heat and simmer, stirring constantly, until sugar is dissolved, about 3 minutes. Spread sauce over rolled tortillas.
- Bake in the preheated oven on the top rack until enchiladas are bubbling, about 50 minutes.