A healthy Apple Pie Enchilada recipe made with real apples that can be served to your family for any meal!

Easy Apple Pie Enchiladas

A few years ago I attended a Complete Health Improvement Program (CHIP) at our church and came away with a lot of really great healthy, and delicious, recipes!

These Healthy Apple Pie Enchiladas are one of those recipes. Except, I modified it a little and swapped the filling by using the same filling I use in my Apple Pie Overnight Oats .

This recipe is a healthier variation of the traditional recipe because it swaps the brown sugar for maple syrup and whole wheat tortilla shells for flour tortilla shells. While it does call for butter, in the grand scheme of things, it could be worse!

If you are growing your collection of healthy recipes, then be sure to try making Fruit Salsa , Butternut Squash Salad , Easy Crispy Tofu , or Peanut Butter Oatmeal Breakfast Cookies , too!

What You’ll Need

8 Apples (Sliced, Peeled & Diced)

4 tbsp Butter

4 tsp Cinnamon

8 tbsp Maple Syrup

2 cups Apple Juice

2 cups Pineapple or Tropical Juice

1/4 cup + 2 tbsp Water

1/4 cup + 2 tbsp Corn Starch

Whole Wheat Tortilla Shells

How to Make Healthy Apple Pie Enchiladas

Preheat oven to 350 degrees.

Spray 9 x 13 pan with non-stick spray and set aside.

Peel, slice, and dice 8 apples and place into a medium size sauce pan. Add 4 tbsp vegan butter, 4 tsp cinnamon, and 8 tbsp maple syrup. Stir frequently while apples simmer.

In a small bowl, combine 2 tbsp water and 2 tbsp corn starch. Stir into the apple mixture just before apples are done cooking and soft.

In a separate medium size sauce pan, combine 2 cups apple juice and 2 cups pineapple or tropical juice. Bring to a boil.

In a separate small bowl, combine 1/4 cup water and 1/4 cup corn starch. Once the juice is boiling, combine water and corn starch mixture with the juice and reduce the heat. Keep on low heat and stir frequently until the sauce has thickened.

When the apples and sauce are done, remove from heat.

Divide apple mixture evenly between whole wheat tortilla shells down the center of the tortilla, rolling into an enchilada between each one, and place into the pan lining them up until the pan is full.

Pour sauce over the enchiladas and bake for 30 minutes.

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Tortilla – I use the Ole Xtreme Wellness, whole wheat and high fiber tortilla shells. They are softer than a regular flour tortilla, so it’s best to cut the enchilada’s in half before serving. The tortilla shell is interchangeable, you can use any kind you prefer!

Butter – You can easily swap with vegan butter.

Raisins – Regular or yellow raisins work, I prefer yellow raisins in this recipe.

Peaches – You can easily substitute the apples for peaches.

Juice – I use the Simply brand of juice, but any brand of juice works!

Hot or Cold – I like eating these warm right out of the oven, or cold the next day. They taste good either way!

Whipped Cream – If you’d like, top them with a dollop of whipped cream!