Core, peel and chop apples.

Combine all filling ingredients except the apples in a medium saucepan and bring to a boil.

Cook until mixture thickens (about 3 minutes).

Add the chopped apples, reduce heat and simmer 10 minutes (until the apples are tender).

Allow to cool.

Combine cinnamon and sugar in a bowl and mix well. Set aside.

Grease a 9x13" pan.

Preheat oven to 350.

Microwave the tortillas for 30 seconds to make them more pliable for folding.

Spoon filling across the bottom third of the tortilla.

Fold in the sides of the tortilla before rolling the bottom of the tortilla over the filling, and then rolling on over burrito style.

Place in prepared pan.

Cover each enchilada with a lot of butter and then sprinkle with cinnamon sugar mixture.

Bake 20-30 minutes until tops are brown and crispy.