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These bakes apple chimichangas are the perfect dessert for a cozy night at home in front of the fireplace. 😉 These are filled with gooey apples with a cinnamon sugar “crust” on the outside. These are also sweet but not too sweet. I like eating mine with Ice Cream or with a scoop of whipped cream! You can get the apple corer HERE on Amazon. I love using this for all kinds of apple recipes.
If you love apple recipes, I have a BUNCH of really good ones like our No Bake Snickers Caramel Apple Pie, our Crock Pot Applesauce, our Homemade Candy Apples, our Caramel Apple Cupcakes, our Easy Apple Cider Glazed Donuts (Made with Pillsbury Biscuits!), our Apple Cinnamon Rolls with Cream Cheese Frosting or our Copycat Starbucks Caramel Apple Spice Cider AND Cinnamon Dolce Syrup Recipe and more here!
Baked Apple Chimichangas
INGREDIENTS:
Apple Filling:
- 4 Apples
- 1 1/2 cup Water
- 1/4 cup Cornstarch
- 3/4 cup Sugar
- 1/2 tsp Cinnamon
- 1 tbsp Lemon Juice
Rolls:
- 8 small Tortillas
- 1/2 cup Sugar
- 1 tbsp Cinnamon
- 2 tbsp melted Butter
DIRECTIONS:
- Core, peel and chop apples.
- Combine all filling ingredients except the apples in a medium saucepan and bring to a boil.
- Cook until mixture thickens (about 3 minutes).
- Add the chopped apples, reduce heat and simmer 10 minutes (until the apples are tender).
- Allow to cool.
- Combine cinnamon and sugar in a bowl and mix well. Set aside.
- Grease a 9×13″ pan.
- Preheat oven to 350.
- Microwave the tortillas for 30 seconds to make them more pliable for folding.
- Spoon filling across the bottom third of the tortilla.
- Fold in the sides of the tortilla before rolling the bottom of the tortilla over the filling, and then rolling on over burrito style.
- Place in prepared pan.
- Cover each enchilada with a lot of butter and then sprinkle with cinnamon sugar mixture.
- Bake 20-30 minutes until tops are brown and crispy.
Ingredients
- Apple Filling:
- 4 Apples
- 1 1/2 cup Water
- 1/4 cup Cornstarch
- 3/4 cup Sugar
- 1/2 tsp Cinnamon
- 1 tbsp Lemon Juice
- Rolls:
- 8 small Tortillas
- 1/2 cup Sugar
- 1 tbsp Cinnamon
- 2 tbsp melted Butter
Instructions
- Core, peel and chop apples.
- Combine all filling ingredients except the apples in a medium saucepan and bring to a boil.
- Cook until mixture thickens (about 3 minutes).
- Add the chopped apples, reduce heat and simmer 10 minutes (until the apples are tender.
- Allow to cool.
- Combine cinnamon and sugar in a bowl and mix well. Set aside.
- Grease a 9x13" pan.
- Preheat oven to 350.
- Microwave the tortillas for 30 seconds to make them more pliable for folding.
- Spoon filling across the bottom third of the tortilla.
- Fold in the sides of the tortilla before rolling the bottom of the tortilla over the filling, and then rolling on over burrito style.
- Place in prepared pan.
- Cover each enchilada with a lot of butter and then sprinkle with cinnamon sugar mixture.
- Bake 20-30 minutes until tops are brown and crispy.
