Fruit Enchilada Dessert

2 (21 oz) apple, cherry, peach, or other pie filling, chopped
3/4 teas. cinnamon
1/4 teas. nutmeg
1 c. cream cheese
1/3 c. confectioner's sugar
1/4 teas. cinnamon
10 small flour tortillas.
Topping:
1/2 c. granulated sugar
1/2 c. brown sugar
1/3 c. water
1/3 c. butter
1 tbsp. cornstarch
1/2 teas. vanilla

1. Preheat over to 400 degrees
2. In a separate bowl, mix pie filling, 2/4 teas. cinn. and 1/4 teas. nutmeg.
3. In another bowl, beat cream cheese, conf. sugar and 1/4 teas. cinn. until light and smooth.

**At this point you can prepare them 2 different ways!

Way #1: My favorite
Spread cream cheese mixture evenly over all tortillas.
Top with apple mixture evenly distributed on all tortillas.
Roll and place seam side down in 9 x 13 baking dish.

Way #2: The fast way
Fold apple mixture into cream cheese mixture and spread evenly among tortillas.
Roll and place seam side down in 9 x 13 pan.

4. Combine remaining sugars, water, butter, cornstarch and vanilla in a saucepan. Bring to full boil over medium heat, stirring constantly. reduce heat, simmer for about 3 minutes or until sugars are fully dissolved.
5. Evenly pour sauce over tortillas.
6. Bake 50 minutes or until enchiladas are bubbling.