APPLE! Warm, bubbly, and coated in a golden cinnamon-sugar glaze, these Low-Point Baked Apple Enchiladas deliver all the cozy, decadent flavor of an apple pie for only 2 Weight Watchers points each! Soft flour tortillas stuffed with tender spiced apples bake up into gooey perfection that will instantly satisfy any sweet tooth.
Why You’ll Love This Recipe
Only 2 WW Points per Enchilada: Built specifically for weight-conscious dessert lovers without sacrificing rich autumn flavor.
Warm & Gooey Texture: Tortillas absorb the bubbling cinnamon glaze, turning tender and pie-like in the oven.
Effortless 10-Minute Prep: Uses basic pantry staples and low-carb tortillas for quick, budget-friendly prep.
Essential Kitchen Equipment
9×13-Inch Baking Pan: Perfect size to nestle 8 rolled enchiladas side by side.
Small Saucepan: For melting the light cinnamon-caramel topping sauce.
Ingredients
Enchilada Filling & Wraps:
8 Low-carb / low-point flour tortillas (e.g., Mission Carb Balance or La Banderita 1-point tortillas)
1 can (20 oz) Sugar-free apple pie filling (or 3 fresh Granny Smith apples, peeled, diced, and simmered with cinnamon & zero-calorie sweetener)
1 tsp Ground cinnamon
Guilt-Free Cinnamon Glaze Topping:
1/3 cup Granulated zero-calorie sweetener (such as Monkfruit, Erythritol, or Swerve)
1/4 cup Light butter (or butter substitute, melted)
1/4 cup Water
1/2 tsp Pure vanilla extract
1/2 tsp Ground cinnamon (plus extra for dusting)
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
2. Fill & Roll Enchiladas: Lay out the low-carb tortillas on a clean surface. Spoon about 1/4 cup of apple pie filling down the center of each tortilla. Sprinkle lightly with cinnamon. Roll up tightly and place seam-side down in the prepared baking dish.
3. Make the Glaze: In a small saucepan over medium heat, combine the melted light butter, zero-calorie sweetener, water, ground cinnamon, and vanilla extract. Bring to a gentle simmer for 2 to 3 minutes, stirring until the sweetener dissolves into a smooth syrup.
4. Pour Over Enchiladas: Evenly pour the warm cinnamon glaze over all the rolled enchiladas in the dish. Let them sit for 10 minutes before baking so the tortillas absorb the syrup.
5. Bake to Golden Perfection: Bake uncovered at 350°F (175°C) for 20 to 25 minutes, or until the tops are lightly browned and the glaze is bubbling around the edges.
6. Dust & Serve: Dust lightly with an extra pinch of ground cinnamon on top. Cool for 5 minutes and serve warm with a scoop of zero-sugar vanilla ice cream or light whipped topping!
Chef’s Tips
Let Them Soak: Resting the enchiladas in the glaze for 10 minutes prior to baking helps soften the tortillas so they bake up with a soft, pastry-like texture!
Homemade Apple Filling: For an even fresher texture, dice 3 medium apples and cook them in a skillet with 1 tbsp water, 1 tsp cinnamon, and 2 tbsp sweetener for 8 minutes until tender before rolling.
Nutritional Breakdown (Per Enchilada / Yields 8 Servings)
Servings: 8 apple enchiladas
Weight Watchers Points: 2 WW Points per enchilada
Calories: ~95 kcal
Protein: 3g
Net Carbs: 9g
Fat: 2.5g
Frequently Asked Questions (FAQ)
How should I store and reheat leftover apple enchiladas?
Store leftovers covered in an airtight container in the refrigerator for up to 4 days. To reheat, pop an enchilada in the microwave for 30 seconds or warm in a 350°F oven for 8 minutes until the glaze bubbles again!