Melt 3 tablespoons of butter in a medium skillet over medium heat, then add sliced apples and stir gently to coat.

Add 1/2 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg, stirring to distribute spices.

Cook apples for about 5 to 7 minutes until softened but not mushy.

Mix cornstarch with 2 tablespoons of water until smooth, then stir into the skillet.

Cook for another 1 to 2 minutes until the filling thickens, then remove from heat and let cool slightly.

Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

Lay one flour tortilla flat, spoon 2 to 3 tablespoons of apple filling down the center.

If using, sprinkle a small pinch of shredded cheddar cheese over the filling.

Roll the tortilla snugly and place seam-side down in the greased baking dish.

Repeat for all 8 tortillas.

Melt 1/2 cup of butter in a small saucepan over medium heat.

Stir in 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 1/2 cup of water, and 1/2 teaspoon of cinnamon until sugar dissolves.

Bring to a gentle boil while stirring constantly for about 3 to 4 minutes.

Pour the brown sugar sauce evenly over the enchiladas in the baking dish.

Bake in the oven for 20 minutes until the sauce is bubbling and the tops are golden brown.

Let rest for 5 minutes before serving.

Serve warm, preferably with a scoop of vanilla ice cream and your choice of toppings.