I am sure you have seen these all over facebook and so on, and my only claim to fame is I did change mine a wee bit.The original recipe calls for water but really how much flavor is in water? Plus the only ones I have seen are apple and peach, and you are only limited by your own mind. If there is not a canned pie filling to use well shoot just make your own, you can do anything from mango to kiwi. I am not real sure about watermelon, I don't eat it but if you can thicken it you can make it.
1Butter a 9x13 inch casserole dish. Seperate your tortillas.
2Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
Sprinkle with cinnamon and any additional seasoning; roll up, tucking in edges; and place seam side down in prepared dish.
3In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and sprite. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes. Stir in flavoring of choice or omit if desired. Pour sauce over enchiladas and let stand 45 minutes.
4Bake in preheated 350 degree oven 20 minutes, or until golden. Serve with vanilla ice cream, whipped cream or a bourbon butter sauce.
5Note* On the pie fillings, lucky leaf is what I have access to, the premium seems to have a lot more fruit but they are not always available so, I will add about 1/2 can of additional fruit such as peach slices. I also dice all the fruits so they are easier to fold and cut.
6As for seasonings and flavorings, you can certainly individualize these, when I do berries I usually only put in a bit of nutmeg and use almond flavorings. For Apple, I like to use cinnamon and a bit of ginger and nutmeg, then I add a wee bit of maple. Peach I use cinnamon and cloves an a bit of vanilla. Cherry, I completely omit spices and sprinkle the top with a coarse sugar and add almond flavoring to the sauce. If you do not have what you like then make what you like, I have made mango and sweet potato.