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  1. Step 1
    In a medium saucepan, combine granulated sugar, brown sugar, water and butter.

  2. Step 2
    Bring to boiling; reduce heat.

  3. Step 3
    Simmer, uncovered, for 10 minutes.

  4. Step 4
    Remove from heat and stir in almond extract.

  5. Step 5
    Meanwhile, spoon pie filling over half of each tortilla.

  6. Step 6
    Roll up and place seam sides down in a 2-quart rectangular baking dish.

  7. Step 7
    Pour sauce over assembled enchiladas and let stand at room temperature for 45 to 60 minutes.

  8. Step 8
    Bake in a 350°F. oven for 25 minutes.

  9. Step 9
    Serve each enchilada with sauce in a shallow dessert bowl topped with a scoop of ice cream and fresh mint sprig.

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