6 servings
Ingredients:
3 cups apples, peeled and chopped
1/2 cup water
5 tbsp splenda
1 tsp ground cinnamon
1/8 tsp table salt
1 tbsp cornstarch
1 1/2 tbsp fresh lemon juice
1 cup unsweetened applesauce
6 low point tortillas
Directions:
Place 3 cups apples, water, splenda, cinnamon and salt in a large saucepan with the water.
Mix the lemon juice and cornstarch together and add to the apples.
Bring apples to a boil, the cook on low for 8-10 minutes.
Add the cup of applesauce to the saucepan and bring to a boil again.
Turn down to simmer and cook for 30 minutes, stirring occasionally.
Let cool, then put in the refrigerator, uncovered. Cool for at least 4 hours.
Preheat oven to 400F and spray an 8" square pan.
Fill each tortilla with 1/3 cup filling, tuck in the ends and roll up, then stick into the pan (seam-side down). Blend the remaining sauce and cover the enchiladas with it.
Bake 25-30 minutes.
Suggested Serving: Serve warm or cold, with caramel sauce and/or cool whip.
Yummy