Apple-Custard Enchiladas

Apple-Custard Enchiladas
Servings: 8 Prep 15 mins Bake 350°F 10 mins to 12 mins Cook 17 mins

Ingredients

Custard:
  • Custard:
  • 1 1/2 cups nonfat milk
  • 2 tablespoons cornstarch
  • 1/4 cup granulated sugar
  • Pinch salt
  • 1 egg
  • 1/4 teaspoon vanilla
Apple Filling:
  • Apple Filling:
  • 2 tablespoons sweetened dried cranberries, chopped
  • 1/4 cup boiling water
  • 1 tablespoon butter
  • 1 pound Golden Delicious or other sweet apples, peeled, cored and sliced
  • 3/4 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 2 tablespoons packed dark-brown sugar
  • 2 tablespoons water
  • 1/2 teaspoon granulated sugar
  • 8 nonfat flour tortillas (6-inch)

Make It

1. Heat oven to 350 degrees F.

Custard:

2. Bring milk in saucepan to boiling. Stir together cornstarch, sugar, salt and egg in a small bowl. Stir a small amount of hot milk into cornstarch mixture; stir cornstarch mixture into milk in saucepan. Over medium-low heat, cook milk mixture, stirring, until thickened, about 6 minutes. Remove saucepan from heat. Stir in vanilla. Cover and set saucepan aside.

Filling:

3. Add chopped dried cranberries to boiling water in saucepan; let stand to plump.

4. Melt butter in 10-inch skillet over medium heat. Add apples, 1/2 teaspoon cinnamon and the nutmeg; cook, stirring occasionally, until softened, 7 to 10 minutes. Add brown sugar; cook, stirring to coat apples and until thickened slightly, about 2 minutes. Remove skillet from heat.

5. Drain cranberries; stir half into apple mixture. Mix water and granulated sugar in small bowl. Brush tortillas with sugar-water. Fill each tortilla with 1/4 cup apple mixture. Reserve 1/3 cup custard for garnish. Top apple mixture in each tortilla with 2 tablespoons custard. Roll up tortillas; place, seam side down, in 12 x 7-inch glass baking dish. Sprinkle enchiladas with remaining cinnamon. Cover tightly with foil.

6. Bake in 350 degrees F oven for 10 to 12 minutes or until enchiladas are lightly golden brown. Garnish with reserved custard and remaining cranberries. Serve warm.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 196, Fat, total (g): 2, chol. (mg): 31, sat. fat (g): 1, carb. (g): 41, fiber (g): 1, pro. (g): 6, sodium (mg): 232, Percent Daily Values are based on a 2,000 calorie diet.