Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon, roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer for 3 minutes, remove from heat and stir in 1 teaspoon vanilla.

Pour sauce over enchiladas and let stand 45 minutes.
Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough.

Bake in preheated oven at 350°F for 30 minutes, or until golden.