Caramel Cinnamon Apple Enchiladas

Preheat oven to 325ºF. Line cookie sheet with parchment paper or silicone mat.

For the apples, heat butter and both of the sugars in a medium-sized pot or non-stick skillet over medium-high heat. When mixture is melted and bubbling, add apples and cinnamon to the pot. Cook, stirring occasionally, until apples are tender but still hold their shape, 13–14 minutes. Transfer apple mixture to rimmed baking sheet to cool for about 30 minutes.

Once apples are cooled, drain in a sieve placed over a medium-sized bowl. Mix lemon juice with the drained apple juice.

Meanwhile, prepare the tortillas. In a small bowl, combine sugar with cinnamon. Brush each tortilla with melted butter. Liberally cover each tortilla with the cinnamon/sugar mixture, evenly divided. Use fingers to spread mixture over tortilla surface.

Flip tortilla over so that the cinnamon-sugar side is facing down. Spoon ½ cup of the drained cooked apples onto the tortilla, concentrating the apples at one end of the tortilla. Drizzle 1 tablespoon of the reserved apple juice over the apples and sprinkle with 1 ¼ to 1 ½ tablespoons of chopped pecans. Fold in the sides of the tortilla, and begin rolling the tortilla from the end containing the apples. Place tortilla, seam-side down, on prepared baking sheet. Repeat with remaining tortillas.

Bake 10 minutes at 325ºF. Immediately top with desired amount of caramel sauce and sprinkle with chopped pecans. Serve warm.