Hatch Apple Enchiladas

This was another entry for the Hatch Chile Contest at Central Market / 2013

Hatch Apple Enchiladas

1 (21oz.) can of apple pie filling
6 - 8" flour tortillas
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1/4 C cornstarch
1/2 C diced roasted hatch chiles
2 TBS lime juice
1/2 C butter
1/2 C granulated sugar
1/2 C brown sugar
1/2 C water

Topping:
1/2 C flour
1/2 C chopped pecans
4 TBS butter, melted


Place pie filling in a medium bowl

In a small bowl, whisk together cinnamon, nutmeg, allspice and cornstarch.
Add spice mixture to pie filling

Add chiles and lime juice to pie filling and mix well.

Spoon 1/4 C of the filling into the center of each tortilla.
Tuck in the sides and roll the tortilla
Place them in a buttered 9"X 13" casserole pan.

In a small saucepan:
melt butter
add granulated sugar, brown sugar and water.
Boil, stirring well.
Reduce heat and simmer 2 minutes until sugar melts completely.
Pour over enchiladas and set aside for 45 minutes, let it absorb the sauce. ( make the topping)

Topping:
1/2 C flour
1/2 C chopped pecans
1/4 C brown sugar
4 TBS butter, melted

In a small bowl:
flour
pecans
brown sugar
mix well

Add butter and mix with a fork to create a crumble.

Bake the enchiladas at 375 degrees for 10 minutes.
Cover enchiladas with the topping.
Continue baking for an additional 10 minutes, or until golden brown.

Enjoy!
Peace in the Kitchen!