Apple Cinnamon Enchiladas With Vanilla Sauce
8 Egg Roll Wrappers
6 Golden Delicious Apples, peeled, cored, thinly sliced
Juice of 1 Small Lemon
1/4 cup Butter
1/3 cup Brown Sugar, firmly packed
1/2 teaspoon Cinnamon
1 tablespoon Cornstarch, dissolved in 1 tablespoon Water
melted butter, for brushing
1 tablespoon Granulated Sugar mixed with 1/4 teaspoon Ground Cinnamon
Vanilla Sauce:
1 cup cold Water
1 cup Sugar
2 tablespoons Flour
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
2 tablespoons Butter
2 teaspoons Vanilla Extract
Preheat oven to 350 F. In a medium mixing bowl, drizzle apples with lemon juice, and toss.
Melt butter in a large skillet over medium heat. Add apples to skillet. Dust apples with brown sugar and cinnamon. Cook apples until tender, stirring frequently. Stir in cornstarch mixture and continue cooking 2 minutes. Butter a large, 11 x 7 baking dish.
Lay out egg roll wrappers on a large plate. Spoon an equal portion (reserving some) of the apple mixture across the center of each wrapper. Brush ends of each wrapper with butter. Fold ends over, creating rolled enchiladas.
Place 8 apple enchiladas in the baking dish. Brush tops of enchiladas with melted butter. Spoon the remaining apple mixture around the enchiladas. Sprinkle with sugar and cinnamon mixture. Bake for 20 to 25 minutes.
In a large saucepan, add water, sugar, flour, cinnamon and nutmeg. Simmer sauce about 7 minutes, until clear and thickened. Stir in vanilla and butter. Spoon the sauce over apple enchiladas immediately after removing baking dish from oven.
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