Low Point Apple Enchiladas

I was craving apple pie but wanted something a little lighter that wouldn’t completely throw off my WW plan. I started thinking about ways to enjoy that classic apple pie flavor without making a traditional pie, and these apple enchiladas were the perfect solution.

They’re made with soft tortillas filled with sweet, tender cinnamon apples, rolled up like enchiladas, and baked until golden and delicious. A little cinnamon-sugar-style topping gives them that wonderful bakery-style finish.

The filling gets soft and gooey while the tortillas turn beautifully golden. And that sweet cinnamon sauce around the bottom? That’s honestly one of my favorite parts!

Even better, these little desserts come in at approximately 2 WW points each, depending on the specific ingredients and your Weight Watchers plan.

Whether you’re following WW or simply looking for an easy lighter dessert, I think you’re going to love these!

Ingredients You’ll Need

You only need a handful of simple ingredients to make these delicious apple enchiladas.

For the Apple Filling

• 4 medium apples, peeled, cored, and diced
• 2 tablespoons zero-calorie brown sugar substitute
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons water

For the Enchiladas

• 8 small low-point flour tortillas (choose a brand that fits your WW points)
• Nonstick cooking spray

For the Cinnamon Sauce

• 1 cup water
• 1/3 cup granulated zero-calorie sweetener
• 1 teaspoon ground cinnamon
• 1 tablespoon light butter
• 1/2 teaspoon vanilla extract

For the Topping

• 1 tablespoon zero-calorie granulated sweetener
• 1 teaspoon ground cinnamon

How to Make Low Point Apple Enchiladas

These are surprisingly easy to put together. You don’t need fancy equipment or complicated baking techniques.

Step 1: Prepare the Apples

Start by peeling, coring, and chopping your apples into small bite-sized pieces.

Add the diced apples to a saucepan along with the brown sugar substitute, cinnamon, lemon juice, vanilla extract, and water.

Cook over medium heat for about 5–7 minutes, stirring occasionally, until the apples begin to soften.

In a small bowl, mix the cornstarch with a little water until smooth. Stir it into the apple mixture and cook for another minute or two until the filling thickens.

Remove from the heat and let the filling cool slightly.

Step 2: Prepare Your Baking Dish

Preheat your oven to 350°F (175°C).

Lightly coat a 9-by-13-inch baking dish with nonstick cooking spray.

This helps prevent the tortillas from sticking and makes cleanup much easier.

Step 3: Fill the Tortillas

Lay one tortilla flat on a clean surface.

Spoon approximately 2 tablespoons of the apple filling down the center.

Fold in the sides slightly, then roll the tortilla up like a traditional enchilada.

Place it seam-side down in your prepared baking dish.

Repeat with the remaining tortillas and apple filling, arranging them snugly in the dish.

Step 4: Make the Cinnamon Sauce

In a small saucepan, combine the water, granulated sweetener, cinnamon, light butter, and vanilla extract.

Warm over medium heat, stirring until the sweetener dissolves and the butter melts.

Pour the cinnamon sauce evenly over the rolled tortillas.

This is what helps make the enchiladas soft, sweet, and wonderfully flavorful as they bake.

Step 5: Add the Cinnamon-Sugar Topping

Mix the remaining granulated sweetener and cinnamon in a small bowl.

Lightly sprinkle the mixture over the tops of the enchiladas.

You’ll get that lovely cinnamon-coated appearance and delicious aroma as they bake.

Step 6: Bake Until Golden

Place the baking dish in your preheated oven.

Bake uncovered for approximately 20–25 minutes, or until the tortillas are lightly golden and the filling is bubbling.

Let them rest for about 5–10 minutes before serving.

The sauce will thicken slightly as they cool, and the apple filling will be deliciously soft.

Serve warm and enjoy!

My Best Tips for Perfect Apple Enchiladas

Here are a few little things I’ve learned that make these even better.

1. Choose the right apples.
I usually prefer Honeycrisp, Gala, or Granny Smith apples. Honeycrisp and Gala are naturally sweeter, while Granny Smith gives you a little tartness.

2. Don’t overfill the tortillas.
It’s tempting to add lots of apple filling, but too much can make the tortillas difficult to roll. A couple of tablespoons per tortilla works nicely.

3. Use a low-point tortilla.
This is probably the most important tip if you’re trying to keep these at 2 WW points each. Check the nutrition label and calculate the points for your particular brand.

4. Let the filling cool slightly.
Very hot filling can make the tortillas soft and difficult to handle.

5. Don’t overbake.
You want the tortillas soft and golden, not dried out or crispy.

6. Adjust the sweetness.
If your apples are naturally sweet, you may not need as much sweetener. Taste the filling before assembling and adjust as needed.

What to Serve With Apple Enchiladas

These apple enchiladas are delicious on their own, but you can dress them up when you’re in the mood for something extra special.

Here are some of my favorite serving ideas:

• Light whipped topping: Add a spoonful on top for a creamy finish.
• Vanilla Greek yogurt: A great option when you want something creamy with extra protein.
• Sugar-free caramel drizzle: Just a little drizzle makes these taste like caramel apple pie.
• A sprinkle of cinnamon: Sometimes simple really is best!
• A small scoop of light vanilla ice cream: Perfect when you’re making dessert for the family.

I especially love serving these warm straight from the oven with a little whipped topping.

Storage and Reheating Instructions

Refrigerator: Store leftover apple enchiladas in an airtight container in the refrigerator for up to 4 days.

Reheating: Warm individual portions in the microwave for about 30–60 seconds, checking until heated through.

Oven: Place the enchiladas in an oven-safe dish, cover loosely with foil, and warm at 325°F until heated through.

Freezing: You can freeze them, although the tortillas may soften after thawing. For the best texture, I recommend enjoying them fresh or refrigerated.

Nutrition Information (Approximate Per Serving)

Based on 8 servings, using low-point tortillas and zero-calorie sweeteners.

WW Points: Approximately 2 points per enchilada.

Nutrition and WW points are estimates and will vary depending on the tortilla brand, sweetener, butter, and portion sizes. Always calculate the points using your current WW app and exact ingredients.

Conclusion: A Dessert Worth Making Again!

If you’re looking for a sweet treat that feels indulgent without using up all your WW points, these Low Point Apple Enchiladas are definitely worth trying.

They’re easy to make, use simple ingredients, and deliver all those cozy apple pie flavors we love. The tender cinnamon apples, soft tortillas, and sweet sauce make every bite feel like a little homemade dessert celebration.

Honestly, I love having recipes like this in my dessert rotation because they remind me that eating lighter doesn’t mean giving up the foods I enjoy.

Make a batch, share them with your family, or save a couple for later. Just don’t be surprised if everyone asks for seconds!

If you try these, I hope you love them as much as I do!

Frequently Asked Questions

1. How many WW points are in one apple enchilada?

These apple enchiladas are designed to be approximately 2 WW points each when made with suitable low-point tortillas, zero-calorie sweeteners, and measured amounts of light butter. Your actual points may vary based on your ingredients and WW plan.

2. What are the best apples to use for apple enchiladas?

Honeycrisp, Gala, Fuji, and Granny Smith are all great choices. I usually reach for Honeycrisp or Gala because they’re naturally sweet, but Granny Smith is wonderful if you prefer a slightly tart apple filling.

3. Can I make apple enchiladas ahead of time?

Absolutely! You can prepare the apple filling a day ahead and refrigerate it. When you’re ready, assemble the enchiladas, add the sauce, and bake. For the best tortilla texture, I recommend baking them shortly before serving.

4. Can I use canned apple pie filling instead of fresh apples?

Yes, you can use canned apple pie filling if you’re short on time. However, traditional canned fillings often contain added sugar, so check the nutrition information and WW points before using them. A no-sugar-added option may be a better choice.

5. Can I eat apple enchiladas cold?

You certainly can! They’re delicious warm, but leftovers are also tasty straight from the refrigerator. Personally, I prefer reheating mine because the warm cinnamon apples and soft tortillas taste more like freshly baked apple pie.