Apple Enchiladas

1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.

Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
Pour sauce over enchiladas and let stand 45 minutes.

Bake in preheated 350 oven for 30 minutes, or until golden.

Serve with your choice of ice cream.

• I added some apple pie spice to the sugar mixture and the pie filling instead of sprinkling cinnamon 
• drizzled some of the sauce over the enchilada when serving it

Other ways to make it

• would work with peaches
• use sugar free pie filling 
• Use caramel apple pie filling or make your own by melting some caramel squares down (about 6 with 1/2 t milk for this recipe) and drizzle over regular apple pie filling before rolling the enchiladas up (Thanks for the idea Cindy!)
• use pie filling as the topping (instead of the sugar mix)
• cut the fruit into bite size pieces and spread over the top of the enchiladas
• cover with foil and bake for 20-30 minutes

LEFTOVERS
Assuming you have any *grin* store the enchiladas in one container and the sauce in another so the enchiladas don't get soggy and mushy (soggy and mushy - official baking technical terms LOL)