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

Spoon fruit filling evenly down center of each tortilla. Sprinkle evenly with cinnamon; roll up and place seam side down in lightly greased 2-quart oblong baking dish. Bring butter and next 3 ingredients to a boil in a saucepan. Reduce heat and simmer, stirring constantly for 1 minute. Pour over the enchiladas and bake at 350°F for 20 to 30 minutes.