This apple dessert is a borrowing from the signature Mexican delicacy, topped with a caramel drizzle.

* ingredients

°4 apples, peeled, seeded, and sliced
°1/4 cup (60 ml) butter
°1/4 cup (60 ml) tightly packed brown sugar
°4 medium (6-inch) El PasoTM flour tortillas
°cooking spray
°Vanilla ice cream
°1/4 cup (60 ml) caramel sauce; warmed up


Heat the oven to 230°C (450°F). Spray a baking dish (1.9 L [2 quart]) with a capacity of 20 or 23 cm (8 or 9 in) with cooking spray.
In a 25-cm (10-inch) skillet, heat the apples and butter over medium heat for 5 to 7 minutes or until the apples are soft. Add brown sugar and cook until dissolved.
Put a quarter of an apple on each tortilla with a spoon, then roll it up. Place the chop side up in the baking dish. Spray the tops of the enchiladas with cooking spray.
Bake for 10 to 15 minutes or until golden brown.
Serve with ice cream and garnish with caramel sauce fillets.

Enjoy !