• 1 21-ounce can apple fruit filling
• 6 8-inch flour tortillas
• 1 teaspoon ground cinnamon
• ⅓  cup butter or margarine
• ½ cup sugar
• ½ cup firmly packed light brown sugar
• ½ cup water

1.  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.
2. 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.
3. Bake at 350° for 20 minutes.

Yield: 4 to 6 servings