Mix all filling ingredients together and set aside.
In a saucepan over medium heat, combine butter, white sugar, brown sugar and water and bring to a boil, stirring constantly. Reduce heat and simmer 3 minutes.
Spoon a quarter cup of filling evenly down the center of each tortilla and sprinkle with cinnamon.
Roll up tortillas, tucking in edges and place seam side down in 8x8 baking dish.
Pour sauce over enchiladas and let stand 30 minutes.
Bake in preheated 350 degree oven 20 minutes, or until golden
For a creamy filling - mix together 4 oz of cream cheese with ¼ cup powdered sugar and place on top of filling. Other fruit can be used. Fresh peaches with a touch of ginger is great, in place of apples. Any canned pie filling will work.