Step 1: Make the apple filling
In a large skillet over medium heat, melt 2 tablespoons butter. Add diced apples, brown sugar, cinnamon, nutmeg, and 2 tablespoons water. Stir and cook for 6–8 minutes, until apples begin to soften. Mix cornstarch with 1 tablespoon water and add to the pan. Cook another 2–3 minutes, stirring, until thickened. Set aside to cool slightly.

Step 2: Assemble the enchiladas
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spoon about ½ cup of apple filling into the center of each tortilla. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.

Step 3: Make the sauce
In a small saucepan, combine butter, brown sugar, granulated sugar, and water. Bring to a boil over medium heat, stirring occasionally. Let it simmer for 3–4 minutes until thickened slightly. Remove from heat and stir in vanilla extract.

Step 4: Pour and bake
Pour the warm sauce evenly over the rolled enchiladas. Use a brush to coat any exposed tortilla tops with extra sauce or melted butter for browning.

Step 5: Bake and serve
Cover with foil and bake for 20 minutes. Uncover and bake for another 10 minutes until golden and bubbling. Let cool for 5–10 minutes before serving.

Step 6: Top and enjoy
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for the ultimate tortilla apple dessert experience.