How to make some of the best enchiladas

By Sophia Reyes (Staff Writer) -11/15/16

Scrumptious enchiladas with a scoop of ice cream.
Scrumptious enchiladas with a scoop of ice cream.

The seasons are changing, and it is no longer summer. I believe you know what that means? Fall has come to pay everyone a visit. Fall is known for its cooler temperatures, leaves changing into vibrant colors, and the start of the holiday season. To commemorate this new season coming upon us, why not make a delectable dessert that will surely have you fall in love with Autumn?
Since fall is known for its crisp apples, this appealing recipe incorporates them into a yummy, crepe-like dessert. If you’re ready to stuff yourself with this appetizing dish then with a spoon begin to evenly spread the apple fruit filling onto the tortillas. To have even more fruit filling, you can chop up some gala apples and add them in before spreading.
Once your done thoroughly spreading, you sprinkle some powdered cinnamon all over the tortillas. You then roll up the tortillas as best as you can, keeping the filling inside, and place them onto a baking pan. Then put the enchiladas you just made into the refrigerator to keep them fresh for about ten minutes.
Meanwhile, on a sauce pan start to boil the butter or margarine, sugar, water, and vanilla. Put the heat on low and stir the ingredients continuously for five minutes. To have the best results let the sauce sit for five minutes allowing it to thicken.
If you’re satisfied with the way the sauce turns out you can now take out the enchiladas from the refrigerator and begin to pour the sauce over them. Let the enchiladas absorb the sauce for about 15 minutes. This will give the enchiladas more flavor as well as making them easier to be baked. While waiting, preheat the oven to 350 degrees fahrenheit for 10 to 15 minutes. Once the 15 minutes are up, place the baking pan into the oven and bake the enchiladas for 20 min. Once you see that the enchiladas have turned brownish-gold, they are prepared to be taken out of the oven.
You can now smell the the sweet scent of apples with a hint a cinnamon surrounding your kitchen. While they are still warm the enchiladas are ready to be eaten, so if you’re ready to eat them, because I know I am, dig in.
Also, if you want to add more zest to the dish, you can add two scoops of vanilla ice cream, and some more sauce, if there’s any left, over the enchiladas. Now you’re set for a wonderful fall and a new taste your taste buds will deem unforgettable.

Apple Enchiladas
• 2 cans of apple fruit filling
• 6 flour tortillas
• 1 Tsp. ground cinnamon
• ⅓ cup of butter or margarine
• ½ cup of white sugar
• ½ cup of brown sugar
• ⅓ cup of water
• 1 Tsp. of vanilla
* Vanilla Ice Cream