Apple and apricot enchilada
Enchilada is traditionally a savoury dish but this sweet alternative is a welcome finish to a spicy, savoury Mexican meal.
Photo: Natalie Boog
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- 6 green apples, peeled and sliced
- 1/2 cup dried apricots, sliced
- 1 tsp ground cinnamon
- 80g butter
- 200g brown sugar
- 1 tbsp lemon juice
- 6 flour tortillas
Preheat oven to 180C. Put apples, apricots, cinnamon and 1/2 cup water in a saucepan and cook gently with lid on, stirring occasionally until soft. Reserve.
Bring butter, brown sugar and 120ml water to the boil and simmer for 2 minutes. Add lemon juice. Spoon apple filling evenly onto tortillas. Roll up and place seam side down in a lightly greased 1.5-litre capacity baking dish. You may need to trim the ends so they fit.
Pour over sugar syrup and bake for 30 minutes or until bubbling and golden brown on top.