Sautéed Apple-Cinnamon Enchiladas

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   1. Preheat oven to 350F, spray a 9x5-inch loaf pan with cooking spray.

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   2. Cut up apple into small, thin chunks. Toss into a small bowl with raisins, sugar, cinnamon and honey. Combine well making sure all apple chunks are covered with mixture.

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   3. Melt butter over medium heat, then saute apple mixture for 5 minutes, or until warm and apples are slightly soft. Take off heat and place back into bowl.

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   4. Split each tortilla in half (I sliced it down the middle with a knife). Spoon a small amount of apple mixture at the edge of one tortilla half and roll up.

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   5. Place into loaf pan, seam side down. Repeat with the rest of the tortillas and mixture.

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   6. Whisk egg yolk in a small bowl, mixing the left over caramelized sauce with it. Brush egg mixture over the tops and sides of tortillas. Pour ginger ale evenly over tortillas. Sprinkle cinnamon over it all.

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   7. Bake in oven for 20-25 minutes or until tops of tortillas are light golden.

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   8. Serve warm with a dollop of whipped topping!

* Per serving · 4 servings · Values may vary.

No additional tips available.