Apple Enchiladas

1 (21 oz.) can apple pie filling
1/4 tsp. nutmeg
6 (8”) flour tortillas
1 tsp. ground cinnamon
1/2 c. butter
1/2 c. sugar
1/2 c. packed light brown sugar
1/2 c. water

Spoon filling down center of each tortilla. Sprinkle with cinnamon and nutmeg. Roll up and place sealed side down in greased 2-quart baking dish. Bring butter, sugars and water to a boil. Simmer on low heat, stirring, for three minutes. Pour over enchiladas. Let stand 30 minutes. Bake at 350° for 20 minutes.

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