Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle

Makes 9–12 servings.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/2 teaspoon pumpkin-pie spice
• 2½ cups whipped topping, thawed
• 18–24 flour tortillas
• 6 tablespoons butter, melted
• 2 teaspoons sugar
• 2 teaspoons cinnamon
• Caramel sauce

Instructions

1. Beat the cream cheese, pumpkin, 1/2 cup sugar, and pumpkin-pie spice until smooth.
2. Gently fold in the whipped topping.
3. Divide the filling among the tortillas, roll them up, and arrange them on serving plates.
4. Mix the melted butter with 2 teaspoons sugar and the cinnamon. Brush over the rolled tortillas.
5. Drizzle with caramel sauce before serving.

Notebook note: experiment with crisping the tortillas before or after filling for a firmer texture.