Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: 1. for the sauce: in a medium saucepan combine granulated sugar, brown sugar, water, and butter. bring to boiling; reduce heat. simmer, uncovered, 10 minutes. remove from heat and stir in almond extract. 2. meanwhile, spoon pie filling over half of each tortilla. roll up and place seam sides down in a 2-quart rectangular baking dish. pour sauce over assembled enchiladas and let stand at room temperature for 45 to 60 minutes. 3. bake in a 350ºf oven for 25 minutes. serve each enchilada with sauce in a shallow dessert bowl topped with a scoop of ice cream and a fresh mint sprig.

Target recipe: preheat oven to 350°f. brown the meat in a heavy nonstick skillet over medium high heat. drain excess drippings. combine meat with onion and 2/3 cup cheese. warm the tortillas according to package directions to soften. put some filling down the middle of each tortilla and roll up. place the enchiladas in a 9”x13” baking dish. combine the soups and salsa in a bowl. pour over enchiladas and spread evenly. sprinkle with remaining cheese. bake about 20 minutes or until heated through, bubbly and cheese has melted.