Spoon about a 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 saucepan over medium heat combine butter, sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.

Pour sauce over enchiladas and let stand 45 minutes.

Bake in preheated oven 20 minutes, or until golden; Serve with vanilla ice cream