OREO Apple Enchiladas
Prep time15 min
Total time45min
ServingsMake 16 servings, 1/2 enchilada each.
Ingredients
- 14 OREO Cookies
- 1 can (21 oz.) apple pie filling
- 8 flour tortillas (6 inch)
- ⅓ cup butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup water
- 1 tsp. ground cinnamon, divided
- ½ cup thawed frozen whipped topping
Preparation
- Heat oven to 350°F.
- Spray 8-inch square baking dish with cooking spray. Chop cookies; separate chopped cookie pieces from crumbs.
- Combine pie filling and 1 cup chopped cookies; spoon down centers of tortillas. Roll up. Place, seam sides down, in prepared baking dish.
- Bring butter, sugars and water to boil in saucepan; simmer on medium-low heat 3 min., stirring constantly. Stir in 1/2 tsp. cinnamon; pour over tortillas. Sprinkle with remaining cinnamon and cookie crumbs.
- Bake 20 min. Cool slightly.
- Cut enchiladas in half. Serve topped with whipped topping and remaining chopped cookies.
Recipe Tips
- Make Ahead
Tortillas can be filled and sauce can be prepared in advance. Place enchiladas in prepared baking dish as directed. Refrigerate enchiladas and sauce (separately) up to 24 hours. Remove both from refrigerator 30 min. before ready to bake. Microwave sauce on HIGH 1 min. or until warmed; pour over enchiladas. Sprinkle with remaining cinnamon and cookie crumbs, then bake as directed.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 220 |
| % Daily Value* | |
| Total fat 7g | |
| Saturated fat 3.5g | |
| Trans fat 0g | |
| Cholesterol 10mg | |
| Sodium 190mg | |
| Carbohydrate 38g | |
| Dietary fiber 1g | |
| Total sugars 26g | |
| Protein 1g | |
| Vitamin A | 2 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 6 %DV |
