Preheat your oven to 350°F (175°C). Lightly spray a 9x13-inch baking dish with cooking spray to prevent sticking. In a small bowl, mix together the ground cinnamon and white sugar to make cinnamon sugar. Set the mixture aside for both filling and topping the enchiladas.

Bring the flour tortillas to room temperature. If needed, gently warm them in the microwave for a few seconds to make them more pliable for folding. Lay out each tortilla, then spoon about 1/2 cup of apple pie filling (or cooked apples) in a line down the center, leaving enough room to fold over the edges. Sprinkle 1 teaspoon of the prepared cinnamon sugar over each line of apple filling.

Fold the top and bottom edges of each filled tortilla in toward the center, then fold in the left side and roll up tightly, forming a burrito-like, enclosed shape. Place each rolled tortilla seam side down in the prepared baking dish. Repeat this process until all the tortillas are filled and arranged.

In a small bowl, mix together the melted salted butter and 1/2 cup caramel sauce until well combined. Pour the caramel butter mixture over the enchiladas, using a spoon or spatula to spread the sauce so it covers as much of the tortillas as possible. Sprinkle the remaining cinnamon sugar over the top. Allow the enchiladas to sit for about 15 minutes; this helps the tortillas absorb some of the sauce before baking. I find that this resting time gives the final dish a richer, more decadent texture.

Bake the enchiladas in the preheated oven for 30-35 minutes, or until the tortillas are lightly browned and caramelized on top. About halfway through, you can baste the enchiladas with the sauce that pools in the bottom of the pan for extra flavor and a beautiful glossy finish.

Let the baked enchiladas cool slightly before serving. Serve them warm, drizzled with extra caramel sauce. For an even more indulgent experience, I love to add a scoop of vanilla ice cream on top for the perfect combination of warm and cold.