Preheat oven to 350F.
In a saucepan on medium-high heat melt butter. Once it bubbles, add apples. Stir apples to evenly coat.
Add cinnamon, vanilla, corn starch, and water. Mix until corn starch dissolves.
Lower burner to low-medium heat, cover saucepan and allow mixture to simmer for 10 minutes, until apples are softened and sauce has thickened. Remove pan from burner.
With burner on low heat, place one tortilla over the flame. Wait 10 seconds and flip. After another 10 seconds remove from burner. Repeat with remaining tortilla.
Drizzle 1 tablespoon of dulce de leche on each tortilla.
Fill each tortilla with a third of apple mixture.
Roll tortillas and place, seam side down, into an oven safe baking dish. Top enchiladas with remaining third of apple mixture.
Bake enchiladas for 15 minutes, or until the tips of the tortillas are golden and the dulce de leche bubbles.
Enjoy alone or with a scoop of coconut ice cream.