Apple Dessert Enchiladas

I've seen these all over pintrest and have pinned a few myself. I finally got around to looking at the recipes thinking that they might be a delicious finish to the mexican food I'm thinking of serving on Memorial Day. Well the recipes I found were a disappointment to say the least. Most of them called for canned pie filling rather than fresh fruit. I decided to create my own recipe as really this was just another version of apple pie so to speak. It really was a lot easier than I thought it would be. I'm thinking of doing a peach version when summer fruit comes into season. I also think frozen fruit would work well too.

Serves 8-10

8-10 flour tortialls
4-5 large green apples, peeled, cored and sliced
4 tbsp butter
1/3 cup light brown sugar
1 medium lemon, juiced
1/2 tsp cinnamon

Place all the above ingredients in a large skillet and cook over medium/high heat, stirring occasionally, until the apples have softened. Set aside to cool.
Preheat oven to 350 and spray an oblong baking dish with cooking spray.

Sauce

3 cups apple juice
1/3-1/2 cup packed brown sugar
juice of 1 medium lemon
1 cinnamon stick
3 tbsp corn starch dissolved in 1/2 cup water
2 tbsp butter

Bring the apple juice and cinnamon stick to a boil over medium/high heat. Boil until the juice has reduced by half. Add the sugar a little at a time(the amount will depend on how sweet the juice is out of the bottle). Add the lemon juice, butter and corn starch in water, whisking continually until smooth. Bring the sauce back to a boil and cook until thickened. Pour 1/2 cup of the sauce on the bottom of the baking dish. Spoon a small amount of the apple filling onto the edge of each tortilla and roll up. Place the rolled tortilla seam side down, nestling them as close together. Dust the tops with cinnamon and spoon any leftover apples and their juices over all. Pour the remainder of the sauce over all. Bake for 25 minutes and serve warm with vanilla ice-cream.