Directions:
- In a medium saucepan combine sugar, brown sugar, water, and butter. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat and stir in almond extract.
- Meanwhile, spoon pie filling over half of each tortilla. Roll up and place seam side down in a 2 quart rectangular baking dish. Pour sauce over assembled enchiladas and let stand at room temperature for 45 to 60 minutes.
- Bake in a 350* oven for 25 minutes. Serve each enchilada with sauce in a shallow dessert bowl topped with a scoop of ice cream and a fresh mint sprig.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.08 Kcal (1361 kJ) | ||
| Calories from fat | 89.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.9g | 15% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 162.3mg | 7% | |
| Potassium | 77.13mg | 2% | |
| Total Carbs | 56.51g | 19% | |
| Sugars | 37.91g | 152% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 2.97g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 38.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 280.78 Kcal (1176 kJ) | ||
| Calories from fat | 76.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.55g | 15% | |
|---|---|---|---|
| Cholesterol | 17.56mg | 7% | |
| Sodium | 140.18mg | 7% | |
| Potassium | 66.62mg | 2% | |
| Total Carbs | 48.81g | 19% | |
| Sugars | 32.74g | 152% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 2.57g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 7% | |
| Calcium | 33mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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