The official blog for Taste This
TortillaLand tortillas are always a treat. I’ve been fortunate enough to work with the company on a few occasions and I am a true fan of their product. If I am not able to make homemade tortillas then this is my go-to healthy brand of choice. These are not your typical store bought tortillas – they contain no preservatives, no lard, no cholesterol and no saturated or trans fats. They are freshly made and can be found in the refrigerated section of the supermarket.
This is no average enchilada- this is something I’ve been plotting since May. Then opportunity knocked at my door, and I was given the opportunity to try out Tortillaland tortillas. While I don’t do many product reviews, I am sucker when it comes to Hispanic food. And with harvest season peaking around the bend, I felt it was a match made in heaven when my mother showed up at my front door with a box of apples from the acclaimed Apple Hill. It was a serendipitous recipe waiting to happen.
Kickin’ Apple Pie Enchiladas
Ingredients
2 TBS cornstarch
8 TBS water
2 cups apple juice, sweetened
8 medium tart apples (Gala or Gravenstein are good options)
1 TBS lemon juice
1 chipotle pepper in adobo sauce, canned (this is the kick in your kickin’ filling)
2 tsp butter
1/4 cup sugar
1 1/2 tsp cinnamon
10 (6-inch) flour tortillas (I used Tortillaland flour tortillas)
additional sugar and cinnamon
2 cups sharp cheddar cheese, shredded (optional)
vanilla ice cream (optional)
Directions
In a small bowl, combine cornstarch and water and stir until dissolved. In a medium-size saucepan over medium-high heat, add cornstarch mixture and apple cider and heat until boiling, stirring constantly. Once mixture starts to thicken, continue to boil another 30 seconds. Remove from heat, cover and set aside.
Core, peel and dice apples until you have approximately 8 cups. To prevent apples from browning, place in cold water mixed with the lemon juice.
Remove seeds from chipotle peppers. Chop and set aside. Be sure not to accidentally touch your eyes. Wash hands well with soap and dry with a towel.
In a large saute pan, melt the butter. Drain the apples and add them to the pan. Cook over medium heat until apples begin to soften, approximately 5-7 minutes. Add in cinnamon, 1/2 tsp chipotle pepper and 1/2 cup of apple cider sauce. Cook another 4-6 minutes. Remove from heat and set aside.
Preheat oven to 350 degrees. Lightly butter a 9×13 glass baking dish.
If using Tortillaland flour tortillas, which contain zero additives, I recommend that you first pre-cook the tortillas in a pan, according to package directions. If using other four tortillas, you do not need to precook them.
To assemble the enchiladas, place 1/4 cup of the cooked apples in the middle of the tortilla. Roll tightly and place seam side down. Repeat with remaining tortillas.
Pour remaining apple cider sauce, along with any remaining cooked apples, over the enchiladas. Sprinkle with additional sugar and cinnamon and bake for 25-30 minutes, or until sauce is boiling and the enchiladas begin to turn brown.
Serve with sharp cheddar cheese and vanilla ice cream.
Serves 6-10
Note: I can attest that the tortillas from Tortillaland are fantastic. They have a wonderful melt-in-your mouth texture. I did find that when reheating them it is best not to use the microwave, but rather the oven for a crisper consistency. I am told that these will be on sale at select Costco locations soon!
Apple juice and cornstarch sauce.
The apples cook down with all the flavors combined.
Cooking tortillas - apples on the back burner.
Cooked tortillas await their filling.
