Preheat the oven to 375 degrees.
In a medium saucepan, add the apples, water, sugars, and apple pie spice.
Cook over medium heat until the apples begin to soften and the liquid comes to a light boil. This will take about 10 minutes
Add cornstarch and cook for an additional 2-5 minutes or until the filling becomes thick and smooth. When done, remove from heat and set aside.
Add about 1/3 cup of apple pie filling to each tortilla then top with cinnamon sugar. Roll up tight, tucking one side in after another and place firmly inside a 9x13” baking dish.
Repeat this until all 6 enchiladas are placed firmly inside the dish, flush against one another.
In a small mixing bowl, combine the caramel sauce and melted butter. Stir consistently and quickly until ingredients are fully combined.
Pour caramel mixture over top of the enchiladas, distributing sauce evenly, and allow them to sit for 15 minutes.
Place inside the oven and cook for 30-35 minutes.
When done, carefully remove the enchiladas. Serve with a spatula and top with vanilla ice cream (optional).
ENJOY!
