1 (21 oz.) can apple fruit filling
6 (8-inch) flour tortillas
1 tsp. ground cinnamon
1/3 c. butter
1/2 c. sugar
1/2 c. firmly packed light brown sugar
1/2 c. water

Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up and place, seam side down, in a lightly greased 2-quart baking dish.

Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat and simmer, stirring constantly, 3 minutes. Pour over enchiladas. Let stand 30 minutes.

Bake at 350°F for 20 minutes.

Yield: 4 to 6 servings.

Prep: 45 minutes.

Bake: 20 minutes.