Ingredients

• 1 , 15 ounce
• 2 , 8 ounce
• 0.75 cups white sugar
• 0.25 cups brown sugar
• 1 , 3.4 ounce
• 2 teaspoons ground cinnamon , divided
• 0.25 teaspoons ground nutmeg
• 12 , 6 inch
• 0.25 cups unsalted butter , melted
• 1 , 8 ounce
• 0.33 cups caramel sauce
• 0.25 cups cinnamon graham cracker crumbs

Instructions

1. 1 Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
2. 2 Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
3. 3 Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
4. 4 Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
5. 5 Preheat an air fryer to 400 degrees F (200 degrees C).
6. 6 Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
7. 7 Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

Nutrition per serving