1 (21-ounce) can apple pie filling
6 (8-inch) flour tortillas
1 teaspoon cinnamon
1/2 cup (1 stick) margarine
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup water

Spoon pie filling evenly down the center of each tortilla. Sprinkle with cinnamon; roll up. Place seam-side down in a lightly greased 2-quart baking dish.
Bring remaining ingredients to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly, for 3 minutes. Remove from heat and let cool slightly. Pour over enchiladas.
Let stand for 30 minutes; bake for 20 minuets in a 350-degree oven.
Note: For cherry enchiladas, substitute 1 can cherry pie filling for apple, omit cinnamon and brown sugar and increase granulated sugar to 2 cups. Prepare as directed.